Growing up, my family’s tradition was to get a bunch of our favorite appetizers and have a “snack dinner.” We would graze sitting around the coffee table while watching a movie. And right before midnight, we would switch to the TV to wait for The Ball to drop in Time’s Square. The past few years I have struggled to stay awake for The Ball, but I can always make it through snack dinner! This year, I found a great new recipe to either make use of leftover Holiday Quinoa, or as a fresh way to prepare the dish. If you make your Holiday Quinoa nut-free, it’s also a great toddler finger-food! The Coastal Living Baby loves Quinoa Bites and they’re a staple in his diet. Tonight, we’re pairing our Veggie Quinoa Bites with Apple & Lingonberry sparkling cider, straight from our weekend trip to Ikea!
Veggie Quinoa Bites
Adapted from, So Very Blessed
- 2 cups leftover Holiday Quinoa (or cooked quinoa with assorted diced veggies)
- 2 large eggs
- 1/2 cup shredded sharp cheddar cheese
- 2 Tbs all-purpose flour
Preheat oven to 350 degrees. Mix together quinoa, eggs, cheese, and flour. Using a tablespoon measure scoop the mixture into a greased mini muffin tin, filling each cup to the top. Bake for 18-22 minutes.