Ingredients
Quinoa
- 100 g quinoa
- 800 g water
Bites
- Butter, softened for greasing muffin tin
- 100 g mozzarella, torn into chunks, plus extra for topping
- 80 g Semi-dried tomatoes, plus extra for topping
- 3 sprigs fresh basil, leaves only (approx 15g)
- 2 stems spring onion, washed, tailed and cut into halves
- 1 pinch salt flakes
- 100 g gluten free or spelt flour
- 1 egg
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Soak the quinoa overnight in a bowl with enough water to cover the seeds. When ready to cook, drain the excess water and rinse thoroughly.
Place water into the mixing bowl, insert simmering basket with strained quinoa and cook 15 min/Varoma/speed 2.
Set quinoa aside in simmering basket until ready to combine with the rest of the ingredients.
Preheat oven to 200˚C. Grease muffin tin with butter and set aside.
Place mozzarella, semi-dried tomatoes, basil, spring onion and salt flakes into mixing bowl and chop 5 sec/speed 5.
Add cooked quinoa, spelt flour and whole egg and combine 10 sec/Reverse/speed 4.
Using spatula to assist, scoop a heaped tablespoon of mixture into each cup of your greased muffin tin and pat down gently to form patties. Top with a little leftover mozzarella and/or semi-dried tomato.
Bake for 15 minutes (200˚C) or until golden brown.
Quinoa
Bites
Tip
These bites are full of summer flavours the kids love. As for what you’ll love? This recipe is packed full of protein-rich quinoa. Though seriously delicious straight out of the oven, these also taste great cold, so make awesome recess treats – especially when teamed with a couple of conveniently placed cherry tomatoes and some vegie sticks.
It’s always best to start this recipe the night before so that the quinoa has enough time to sprout. This means a better texture and a more nutritious end result. If you’re low on time, rinse the seeds well in cold water, then skip straight to step 2 and give the quinoa an extra 10 minutes when steaming in step 3.
These bites can also be fried (hellloooo crispy coating) but the hot oil has a tendency to spit, which means junior-chefs will require the assistance of a guardian or parent.
This recipe is gluten free when using gluten free flour.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Tasty snack. Had no basil so left out but would be even nicer with it in. Will make double batch next time
What size muffin pans do you use ? - I can't seem to find anyone who mentions that. Mine seem too big for the amount of mixture. Also, is the mixture supposed to be quite dry?
KerriL: I can eat goat or sheep's cheese so use them instead. I believe there is a vegan cheese available.
KerriL: Bio Cheese is a vegan cheese made from coconut oil. You can buy it from the supermarket. Tastes great! Might work? I think i'll try it.
Any ideas on what to substitute for the cheese to make it dairy free? Anyone tried?
Very nice served with relish and fresh tomatoes. We doubled the recipe, used chia eggs instead of eggs, and made larger muffin sized bites and this all worked well. Thank you for the recipe.
Freakin amazing! I added 1 tbs vege stock, 1tbs sundried tomato pesto and 1 clove garlic. Amazing!
I made these egg and dairy-free by using no-egg and with Notzarella in place of the cheese. Used the same quantities as suggested in the recipe. They turned out perfectly and were devoured immediately. Looking forward to trying some different variations!
Yum yum yum! I used gf flour and they turned out great, think I'll add pineapple next time to see how that taste. Thanks for your recipe
I just made these with feta and spinach instead of tomatoes and they are delicious! i also added a teaspoon of vege paste instead of salt
thanks for sharing!!!
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