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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 |
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- 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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