| Servings |
mini bites
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Ingredients
Bites
- 2/3 cup quinoa rinsed
- 1 cup Water
- 2 cups broccoli chopped
- 2 cups cheddar cheese shredded
- 2 Eggs lightly beaten
- 1 tablespoon grainy mustard
- salt pepper and cayenne to taste
Dipping sauce
- 1/4 cup good-quality red or white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/2 garlic clove
- 1/2 cup vegetable oil
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Ingredients
Bites
Dipping sauce
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Instructions
- Preheat an over to 180c
To make the sauce
- Pulse 1/4 cup good-quality red or white wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon kosher salt, and 1/2 garlic clove in a blender to combine. With motor running, slowly add 1/2 cup vegetable oil, then 2 tablespoons extra-virgin olive oil. Season to taste with salt and freshly ground black pepper.
To make the bites
- Bring the quinoa and water to a boil, reduce the heat, simmer until tender and the water has been absorbed, about 15 minutes and let cool.
- Mix everything together and spoon into mini muffin pans.
- Bake in the preheated oven until lightly golden brown on top, about 15-20 minutes.
- Serve on platter with the dipping sauce and enjoy!
Recipe Notes
Toppings: coriander, crumbled hard feta cheese, chili powder, charred corn kernels, limes wedges and/or sour cream thinned with lime juice. Toated tortillas. *To char corn place 1 whole corn cob over a gas burner, set to medium heat, and with a close eye, watch until the cobs are blistered - Or rotate under a grill.
