Quinoa Mac-n-Cheese Bites

I have been bringing you all lots of yummy, delectable football snacks (spinach dip, potato skins, peanut butter pretzel bites) but they have been belly busters to say the least so I thought today I would bring you something lighter for this week’s game. The original recipe was simply for quinoa mac-n-cheese but I thought it would be way more fun, portable and snackable in bite size form. Plus, I always love the crispy edges of baked mac-n-cheese so this way there is more crispy surface area. They are filling, cheesy and packed with protein. I made up a big batch of these then layered them in a crockpot kept on the warm setting. And what’s best is you don’t have to feel guilty for enjoying a couple of these babies!

Quinoa Mac-n-Cheese Bites
recipe from Moni Meals

2 tsp olive oil
1 med. leek white and pale green parts halved and sliced (1 cup)-OR chives are fine too
1/2 cup diced tomato or red/green pepper (or any veggie really, I used finely chopped broccoli)
1 1/2 cups quinoa, rinsed and drained (OR you can just use pre-cooked and cut back on the water and cooking time)
good pinch of salt
a few grinds of seasoning salt
2 cloves garlic, minced
3 cups of water (or stock)
2 large eggs
1 cup skim milk, or milk of choice
1 1/2 cups grated Cheddar cheese, more for sprinkling NOTE: (You may find you need more cheese, BUT I use this amount to still keep the dish ‘lighter’ yet very flavorful.)

1. Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque (they will not fully be cooked yet).

2. Add 3 cups water (or stock) and season with salt and the seasoning salt. Cover and reduce heat to med-low and simmer 15-20 mins or more, (depends and also what kind of quinoa you use) or until most liquid has been absorbed. Remove from heat and let stand 5 mins.

3. Preheat oven to 350 F. Liberally coat two 12 cup muffin pans with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese (if you feel you need more cheese, add here.) Stir very well and let some of the cheese melt. (Will seem a little “soupy,” do not worry, it will all mold together.)

4. Transfer to prepared muffin cups and if using Panko crumbs or Bread crumbs, add now. You can also sprinkle a bit more cheese on now if you prefer for topping. Bake 25-35 mins, (or until browned around edges).

Quinoa Salad with Black Beans and Corn

Do any of you have one of those foods that your significant other just won’t eat? No matter what you do? Quinoa is one of those things that Joel will not go for in any shape or form. I knew the Quinoa Black Bean Patties would not go over well with my carnivore husband but I went for it anyway. I thought maybe a Quinoa Salad would be a middle ground that he possibly enjoy. Well, he still didn’t give it a try. I should have known when there was leftover macaroni and cheese in the fridge.

Well I enjoyed this very much. I was originally just planning on mixing in the corn and beans but then I saw a cucumber in the fridge and thought it might be a good addition. Turns out that it totally made the salad for me. This was so simple to throw together and consisted of ingredients I always have on hand. Plus, it’s good for you so it can’t get much better than that!

Quinoa Salad with Black Beans and Corn

1 cup quinoa, uncooked
2 cups water
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1/2 English cucumber, peeled and sliced thinly into half moons
6 Tbsp. Italian dressing (I like light balsamic vinaigrette)
1/4-1/2 cup crumbled feta

1. Rinse quinoa thoroughly in a fine mesh strainer. Meanwhile, bring the water to a boil. Add quinoa, reduce to medium and boil, covered, for 12 minutes or until water is evaporated. Remove from heat, fluff and let sit with lid for 15 minutes.

2. Place cooked quinoa in a bowl and allow to cool.

3. Once cool, mix in black beans, corn, cucumber, Italian dressing and feta. Refrigerate.

Quinoa Black Bean Patties

Joel was not too thrilled with this meal to say the least. But my response to some of these vegetarian meals that he hasn’t loved has been “it’s your fault.” It was his idea to give up meat so I don’t have any sympathy for him, haha.

I was actually pleasantly surprised with the outcome of these patties. I didn’t have high hopes and worried that they would be bland and flavorless but they were quite good and very filling. It probably helps that I love anything with cumin in it and these packed a big flavor punch of that yummy, smoky spice. They were really great with baked sweet potato fries.

I love feeling full and satisfied after eating a healthy meal. And I wasn’t hungry 2 hours later like I usually am after a salad.

Quinoa Black Bean Patties
recipe from Can You Stay for Dinner?

1/2 cup uncooked quinoa
1 carrot, diced
4 scallions, sliced
2 cloves garlic
15 ounces can black beans, drained and rinsed
1/4 cup Italian seasoned dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
¾ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil

1. Rinse quinoa throughouly in a fine mesh strainer under running water to remove the saponin which causes a bitter taste.  In a small pot, bring 3/4 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, scallions, garlic, beans, breadcrumbs, egg, cumin, salt, and pepper; pulse until combined but still slightly chunky.

3. Form mixture into four patties. In a large nonstick skillet, heat oil over medium; cook burgers until browned, about 8 minutes per side.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, These Chicks Cooked, What I Whipped Up Wednesday and Cast Party Wednesday.