Mini Baked Quinoa Patties Good Recipes

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Mini Baked Quinoa Patties

"These baked quinoa patties make a perfect protein-packed finger food for toddlers; just break them into small pieces! Freeze extras and defrost when needed! Don't keep in the fridge for more than about 3 days."

Ingredients :

3 cups water
1 cup quinoa
olive oil cooking spray
1 cup frozen chopped spinach, thawed and drained
1 cup dry bread crumbs
4 eggs, whisked
1/3 cup shredded Colby cheese

Instructions :

Prep : 15M	Cook : 18M	Ready in : 50M

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with olive oil cooking spray.
Stir quinoa, spinach, bread crumbs, eggs, and Colby cheese together in a bowl. Drop spoonfuls of the quinoa mixture onto the prepared baking sheets and press to desired thickness.
Bake in the preheated oven until the bottoms of the patties are golden, about 15 minutes. Flip patties and bake until golden, about 5 minutes more.

Notes :

Substitute multigrain baby cereal for the bread crumbs if making for toddlers.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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