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Quinoa Breakfast Bites

Quinoa Breakfast Bites
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Calories 87 cals
Total Fat 3 g
Cholesterol 19 mg
Dietary Fiber 12 g
Sodium 293 mg
Protein 5 g
Total Carbohydrate 11 g
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Prep Time: 35 Minutes

Time to Table: 50 Minutes

Serves: 12

Ingredients

  • 1 1/4 cups Daisy Cottage Cheese
  • 2 1/4 cups cooked quinoa
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1 tablespoon apple, chopped
  • 1 tablespoon raspberries, chopped
  • 1 tablespoon white chocolate chips
  • 1/2 tablespoon macadamia nuts, finely chopped
  • 1 tablespoon sun-dried tomatoes, drained and chopped
  • 1/2 tablespoon fresh basil, cut into strips
  • 1 tablespoons broccoli, finely chopped
  • 1 garlic clove, finely minced
  • 1 teaspoon lemon juice
  • 1/8 teaspoon lemon zest
  • 1 teaspoon poppy seeds

Directions

Preheat the oven to 375 degrees. Spray a standard 12-cup muffin tin with non-stick cooking spray. In a medium bowl, combine the cottage cheese, cooked quinoa, egg and salt. Fill two muffin cups with this mixture for the plain quinoa bites (about ¼ cup), and then equally divide the remaining mixture into five separate small bowls (about ½ cup into each bowl). In the first bowl, stir in the cinnamon, brown sugar and apple. Fill two muffin cups with this mixture for the apple cinnamon quinoa bites. In the second bowl, stir in the raspberries, white chocolate chips and chopped macadamia nuts. Fill two muffin cups with this mixture for the raspberry white chocolate macadamia nut quinoa bites. In the third bowl, stir in the sun-dried tomatoes and basil. Fill two muffin cups with this mixture for the sun-dried tomato and basil quinoa bites. In the fourth bowl, stir in the broccoli and garlic. Fill two muffin cups with this mixture for the broccoli quinoa bites. In the fifth bowl, stir in the lemon juice, lemon zest and poppy seeds. Fill the remaining two muffin cups with this mixture for the lemon poppy seed quinoa bites. Bake the assorted quinoa bites for 15-20 minutes. Allow to cool slightly in the pan and then serve. Refrigerate leftovers.

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