My kids love quinoa, so thought I would attempt a recipe sneaking some greens in, as now my youngest is older, she has become a little picky as to what vegetables she will eat, which was disappointing as she was eating pretty much everything to begin with. These bites are super yummy and adults will love them just as much as the kids.
Zucchini and Parmesan Quinoa Balls
makes approx 12 quinoa bites
- 1/2 cup of uncooked quinoa
- 1 zucchini (courgette), grated
- 60g of parmesan
- black pepper
- 1 egg, beaten
- 1 egg white
- 240ml of no added salt chicken or vegetable stock
- olive oil in a spray bottle
Thoroughly rinse the quinoa under cold water and then add to the chicken/vegetable stock and bring to a boil.
Reduce heat, cover and allow to simmer on a low heat until stock is absorbed. Turn off heat, but leave lid on to continue to steam for approx 5-10 mins. Then using a fork, fluff up the quinoa. Each grain should have what looks like a little hair when cooked.
Transfer to a bowl and allow to cool.
Preheat oven to 180c or 350f (gas mark 4)
Grease a mini muffin pan with some olive oil
Squeeze excess moisture from the zucchini (courgette) and add this into the quinoa along with the parmesan.
Season with some black pepper.
Add the beaten egg and egg white and thoroughly mix ingredients together.
Spoon the mixture into the holes in the muffin pan and gently push down with the back of a spoon. Spray over the top with a little olive oil.
Place in the oven and bake for approx 20-25 mins until lightly golden.
Allow to cool slightly in the pan and then gently ease out each quinoa bite with a small spoon.
If you prefer, you can scoop the mixture onto a greased baking tray and make the mixture into thin patties, by flattening down with a fork and baking until crisp and golden. Gently flip half way through cooking time.
DID YOU MAKE THIS RECIPE? I’D LOVE TO SEE IT!
Snap a photo and hashtag #littlegrazers or tag me @littlegrazers on Instagram!
© All images and content on Little Grazers are copyright protected. Please do not use my images without prior consent.
We kindly ask that you share this recipe via the share buttons and not via screenshots.
If you use or re-create my recipes I kindly ask:
- That you credit me by linking to my original recipe post
- You don’t reproduce the recipe in full
This post may contain affiliate links. Please see my disclosure policy