Broccoli Quinoa Bites

Servings: 4 · Prep: 25 min · Cook: 45 min · Total: 75 min

Ingredients

• 1/2 cup Quinoa, dry
• 1 cup + 2 tablespoons Water
• 2 cups Raw broccoli florets
• 2 each Eggs
• 1 cup Sharp cheddar cheese, shredded
• 1/3 cup Plain dried breadcrumbs
• 1 tablespoon Olive oil
• 1 cup Plain Greek yogurt
• 4 each Carrots
• 1 tablespoon Lemon juice
• 3/4 teaspoon Garlic powder
• 3/4 teaspoon Fine salt

Equipment

Whisk; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Large mixing bowl; Fine-mesh sieve; Spoon; Microwave-safe plate; Microwave-safe bowl; Small mixing bowl; Clean kitchen towel; Vegetable peeler; Large plate; Small saucepan with lid; Instant-read food thermometer; 24-cup nonstick mini muffin pan; whisk; measuring cups; measuring spoons; knife; cutting board; large mixing bowl; fine-mesh sieve; spoon; microwave-safe plate; microwave-safe bowl; small mixing bowl; clean kitchen towel; vegetable peeler; large plate; small saucepan with lid; instant-read food thermometer

Steps

1. Wash and prepare the vegetables. Wash your hands with soap and water for at least 20 seconds and clean the work surface. Rinse the broccoli and carrots under running water, scrubbing the carrots and removing any damaged areas. Dry the vegetables, then peel the carrots and cut them into sticks. Set the carrot sticks aside, away from the egg preparation area.
   • 2 cups broccoli florets
   • 4 Each carrot

   Keep the carrot sticks separate from the raw-egg preparation area.

2. Cook and cool the quinoa. Rinse the quinoa in the fine-mesh sieve. Place it in the saucepan with 1 cup of the water and bring to a boil. Cover, reduce the heat to low, and simmer for 15–18 minutes, until the water is absorbed and the quinoa is tender. Remove from the heat and leave covered for 5 minutes. Fluff with a spoon, then spread on the large plate to cool for 10–15 minutes, until no longer warm.
   • 1/2 cup quinoa
   • 1 cup Water
3. Heat the oven and grease the pan. Meanwhile, heat the oven to 400°F. Use the olive oil to grease the bottoms and sides of all 24 mini muffin wells.
   • 1 tablespoon olive oil
4. Steam the broccoli. Put the broccoli and the remaining 2 tablespoons water in the microwave-safe bowl. Cover loosely with the microwave-safe plate and microwave on high for 3–4 minutes, until bright green and just tender. Lift the cover away from your face to release the steam. Drain through the sieve and let cool until comfortable to handle.
   • 2 cups broccoli florets
   • 2 tablespoons Water

   Lift the cover away from your face to avoid steam burns.

5. Dry and chop the broccoli. Gently squeeze the broccoli in the clean kitchen towel to remove excess moisture. Finely chop it into pieces no larger than 1/4 inch, chopping any stem pieces especially small.
6. Mix and chill the dip. In the small mixing bowl, stir together the Greek yogurt, lemon juice, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Cover and refrigerate the dip and carrot sticks while you finish the bites.
   • 1 cup greek yogurt
   • 1 tablespoon lemon juice
   • 1/4 teaspoon garlic powder
   • 1/4 teaspoon salt
7. Combine the bite mixture. Whisk the eggs in the large mixing bowl. Add the cooled quinoa, chopped broccoli, cheddar, breadcrumbs, remaining 1/2 teaspoon garlic powder, and remaining 1/2 teaspoon salt. Stir thoroughly, then let stand for 5 minutes so the breadcrumbs absorb moisture. Wash your hands after handling the raw eggs.
   • 2 Each egg
   • 1 cup cheddar cheese — shredded
   • 1/3 cup breadcrumbs
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon salt

   Do not taste the uncooked mixture because it contains raw eggs; wash hands and utensils or surfaces that touch it before using them with the dip, carrots, or cooked bites.

8. Fill the muffin wells. Divide the mixture evenly among the 24 prepared muffin wells. Press each portion firmly with the back of the spoon so it holds together; the tops may be slightly mounded.
9. Bake and check doneness. Bake on the middle oven rack for 20–24 minutes, until the bites are set and lightly browned around the edges. Check several bites with a clean instant-read thermometer inserted into their centers; they should reach at least 160°F.

   Clean the instant-read thermometer before and after checking the bites.

10. Rest and serve. Let the bites rest in the pan for 5 minutes to firm up. Carefully loosen the edges with a knife and lift them out. Serve 6 bites per person, dividing the entire dip and all the carrot sticks evenly among the four servings.

https://plumtally.com/recipes/broccoli-quinoa-bites-rplqkbck7sic