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Mini Pizza Quinoa Bites

Meagan appetizers, main_course, pizza_night

recipe courtesy of Iowa Girl Eats

 

  • 2 cups cooked quinoa, cooled slightly or chilled (about 1/2 cup uncooked quinoa – be sure to rinse well before cooking)
  • 2 whole eggs
  • 2 egg whites
  • 2 cups chopped pizza toppings (pepperoni, black olives, pineapple, ham, onions, sausage, peppers, etc.)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • Pizza sauce, for dipping
  1. Preheat oven to 350 degrees, line a baking sheet with foil, then spray a 24-cup mini muffin tin VERY well with nonstick spray and set aside.
  2. Add all ingredients except pizza sauce to a large bowl then stir to combine. Fill mini muffin tin cups to the top with the mixture then place on prepared baking sheet and bake for 15-20 minutes, or until golden brown. Let cool for 5 minutes before removing from cups. Serve with warmed pizza sauce.
  3. TO FREEZE: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag. Microwave for 20-40 seconds depending on how many you’re reheating.
  4. FOR REGULAR-SIZED MUFFIN TINS: Bake for 25-30 minutes (Note: I have not tried this myself, although several readers have left comments saying this works!)
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