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Carrot and Cilantro Quinoa Bites


  • 1/2 cup of uncooked quinoa rinsed
  • 1 cup of no added salt chicken stock
  • 1 small onion halved and thinly sliced
  • 2 small carrots grated
  • leaves small bunch of cilantro finely chopped, coriander
  • 30 g of cheddar
  • 1 egg
  • 1 egg white
  • 4 tablespoons of sour cream
  • olive oil


  • Add the quinoa to a saucepan along with the stock, bring to a boil, reduced heat, cover and simmer until stock is absorbed and quinoa is fluffy. Set aside to cool
  • Preheat oven to 180c or 350f (gas mark 4)
  • Drizzle a frying pan with a little olive oil and fry the onion, until softened.
  • Add this to a bowl, along with the carrot, cheddar, sour cream, cilantro and cooled quinoa and mix well.
  • Stir in the egg and egg white
  • Grease a mini muffin tray and spoon the mixture into each muffin hole. Place in the oven and bake until lightly golden and set (approx 30 mins).