from: https://cupcakesandkalechips.com/cheesy-spinach-artichoke-quinoa-bites/
1 cup cooked and cooled quinoa
1/2 cup about 2 oz. shredded Monterey Jack cheese
1/2 cup about 2 oz. shredded mozzarella cheese
2 Tablespoons grated parmesan cheese
on 14 oz. can artichoke hearts chopped and squeezed in a
paper towel or kitchen towel until throughly dry
4 oz frozen spinach thawed and squeezed in a paper towel or
kitchen towel until throughly dry
½ teaspoon kosher salt
1 egg
Preheat your oven to 350°F. Spray a mini muffin tin with
cooking spray or oil.
Add all of the ingredients to a bowl and mix until
thoroughly combined.
Divide the mixture evenly between the cups of the mini
muffin tin, and press down to pack it in firmly.
Bake for 20-25 minutes, or until golden brown and crispy.
Let cool for a couple minutes before loosening from the pan with the tip of a
butter knife.
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