High-Protein Baked Quinoa Bites
featured in 9 Delicious Protein Powered Breakfast Foods
Power up with these protein-packed, baked bites! They're loaded with quinoa, veggies, and Parmesan cheese, all mixed up into a flavorful, wholesome batter, then baked to crispy perfection, perfect for snacking, meal prep, or a satisfying on-the-go bite that'll keep you fueled and feeling fabulous!
Tasty Team
91% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 5 servings
- nonstick cooking spray, for greasing
- 2 cups tuscan kale (200 g)
- 4 cloves garlic
- olive oil, to taste
- ½ teaspoon red pepper flakes
- ⅓ cup sun-dried tomatoes in oil (60 g)
- 4 large eggs
- 4 cups cooked quinoa (680 g), cooled
- 1 cup oat flour (90 g)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 tablespoon kosher salt
- ¼ cup freshly grated parmesan cheese (30 g)
Nutrition Info
- Calories 761
- Fat 18g
- Carbs 118g
- Fiber 15g
- Sugar 4g
- Protein 33g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350˚F (180˚C). Grease a baking sheet with nonstick spray.
- Finely chop the kale. Mince the garlic.
- Heat a drizzle of olive oil in a medium pan over medium heat. Sauté the minced garlic and red pepper flakes for 1 minute, until fragrant. Add the kale and cook until softened, about 3 minutes. Remove from the heat and set aside.
- Chop the sun-dried tomatoes and add to the kale mixture.
- In a large bowl, beat the eggs, then add the quinoa, oat flour, kale mixture, oregano, basil, parsley, salt, and Parmesan cheese. Mix well.
- Shape the quinoa mixture into 20 small patties. Place on the prepared baking sheet.
- Bake for 20 minutes, until the patties are golden brown and crispy.
- Serve as desired. The bites will keep in the fridge for up to 6 days, or in the freezer for up to 1 month.
- Enjoy!
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