John’s favourite aunt (and godmother) was downsizing because she sold her house and was moving into an apartment. This was a two-year project for her so we were able to help her quite a bit. There is a huge generation gap age-wise between Aunt Noreen and myself, but also in the kitchen department. She had cupboards full of ‘stuff’ and for each cupboard I would ask her three questions: When did you last use this item; do you have room for it in your very little kitchen; and why are you saving all these plastic containers? Oh and do you think you will be using it? It was very stressful for her deciding what to get rid of so to help her feel better about having to give up baking pans, extra bowls, cutting boards etc., every time she would ask me if I could use them the quick answer from my head was ‘no,’ but my heart always answered ‘yes, I could use the extra pans, bowls etc. and if not my daughters could use them.’ She felt good about that so I have had this mini muffin pan sitting on my counter for four months thinking I would never use it. Surprise, surprise, I have used this mini muffin pan several times now for the following recipe—it’s a keeper and so is the recipe.
Broccoli Quinoa Bites
I really like this recipe because it is quick to make and doesn’t take long to bake. The size is perfect for a mid morning snack (instead of a cookie) and a great healthy snack for a kids lunch box.
2 cups cooked and cooled quinoa
1 cup finely chopped fresh broccoli florets
2 cloves finely chopped garlic
1 green onion diced
1 cup shredded old cheddar cheese
1/4 cup fresh grated Parmesan cheese (this is important for flavour)
2 large eggs
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Preheat oven to 350°F.
In a large bowl, combine quinoa, broccoli, garlic, green onion and both cheeses. Set aside.
In a small bowl, whisk together eggs, mustard, salt and pepper. Pour egg mixture over quinoa mixture and stir until blended.
Lightly oil or spray a 24-cup mini muffin tin. Using a tablespoon spoon the mixture into the cups. (Yes you will have enough for 24.) Use a small spoon or your finger tips press down the mixture so it is packed into cups. This is very important or they won’t bake right.
Bake for 15 to 20 minutes, until the bites have firmed up and are golden around the edges. Remove from the oven and let cool for 5 minutes before removing from pan.
*I have tried cooking quinoa different. The one that works the best for me is have a pot of salted water boiling, throw in two cups quinoa and let it boil until you just see some of the quinoa become light in color. Drain the quinoa and while it is still hot put it back into the pot. Stir it with a fork, put the lid back on, and let it sit for another 15 minutes. The two cups quinoa will give you more than enough for the bites but you can use the extra for a salad or freeze for the next time.
