Add to Recipe Box
Previous RecipeTortilla Española with Chorizo, Pimientos and Mushrooms
Buy all ingredients to make this recipe from your local grocer:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!Learn How It Works
Share this recipe using:
Next RecipeOven Roasted Tomato and Manchego Tartlets
If you think broccoli and cheese are a match made in flavor heaven, then you are going to fall in love with these mini Quinoa Bites with Cheese and Broccoli! Simply mix together protein-packed GOYA® Organic Quinoa, eggs, broccoli, Manchego cheese and spices, then scoop into a mini-muffin tin and bake until golden brown and puffed. These super-flavorful, nutritious little bites are very pop-able as snacks, appetizers and even breakfast!
GOYA® Organic Quinoa
GOYA® Chicken Bouillon
GOYA® Frozen Broccoli Florets, thawed and chopped
medium yellow onion, chopped
GOYA® Manchego Cheese, shredded
Preheat oven to 375°F. In small saucepan, add quinoa, chicken bouillon and 2 cups water. Bring to a boil, cover and simmer for 15 minutes or until liquid has been absorbed.
In large bowl, combine cooked quinoa, eggs, broccoli, onion, cheese, paprika and Adobo. Mix well, so that flavors are combined and ingredients are evenly distributed.
Spray mini-muffin pan with all-purpose cooking spray. Place one heaping tablespoon of mixture in each muffin cup. Bake for 15-20 minutes, until edges are golden. Serve hot.
No Reviews Yet