When my husband and I started our 20-month old on grains around nine or ten months, quinoa was one of the grains of choice. It’s easy to digest, super healthy and easy to hide. At that time, I would grind it into a powder and then cook it before serving it to her. But once she started eating more solid food, I began including it in her daily yogurt (or “agoo,” as she calls it). To see my basic quinoa recipe, click here.
I had been wanting to try some sort of broccoli-cheese patty for Kiran since she seemed to like those flavors. As I was tossing ingredients into the bowl, my husband suggested adding quinoa to bump up the nutritional value (she is a vegetarian). So I did. Brilliant!
Kiran did eat these, once. I need to try them again with her. But in the meantime, my husband and I ended up eating them over a few weeks for lunches. They freeze well; reheat them directly from the freezer in the microwave for 40 seconds or so. Serve them with marinara, ranch dressing, mayo spiced with chipotle, Trader Joe’s Greek-style feta dressing…whatever you want or eat them plain. These could also make great little appetizers!
Broccoli-Quinoa Bites
- 1 16 oz package of frozen chopped broccoli, thawed, steamed and drained (I use Trader Joe’s organic version; you can also use one lb of fresh broccoli, steamed and drained)
- 1 1/2 cup shredded cheddar cheese
- 1 1/2 cup shredded mozzarella cheese
- 3 eggs, lightly beaten
- 1 cup plain breadcrumbs (homemade or store-bought – I use Trader Joe’s organic breadcrumbs)
- 1 tsp salt
- 1/2 tsp garlic powder (or onion powder)
- 1 tsp Italian seasoning
- 1/2 cup cooked quinoa (see basic recipe here)
Preheat the oven to 375. Line a baking sheet with parchment paper.
Mix the breadcrumbs with the salt, garlic powder and Italian seasoning in a small bowl; set aside. In a food processor, finely chop the broccoli but be careful not to over-process so it’s a mush. In a large bowl, combine the broccoli, both cheeses and quinoa; stir to combine. Add the seasoned breadcrumbs and stir to combine. Finally, add the beaten eggs and stir well to combine.
Using your hands, form small patties and lay on the baking sheet. (I used a medium-sized cookie scoop and then flattened with my hands to make evenly sized patties.) Bake for 15 minutes and then turn over the patties, baking for another 10 minutes. Serve warm.
These sound YUMMY…and even better when you happen to have all the ingredients already! Can’t wait to try them!
Hi Tracy,
Let me know how it goes!
Exactly, I know you have these ingredients in your pantry, fridge and freezer. Have the girls make the patties, super easy. Could eat them at room temp…maybe even at the beach this summer
Sonal