Super Bowl themed blog week is is kicking off in style!!! Who loves quinoa? Quinoa is so versatile, it can be enjoyed in sweet or savory dishes. This is part one of a fun finger food you can enjoy while relaxing, and watching the game.
Raspberry Quinoa Bites are really fun eaten alone, or with my favorite treat, Chobani Greek Yogurt. I had envisioned a layering effect with the bites, but when creating a new dish… well, things change. AND sometimes change is OKAY! They ended up looking like a macaroon, but of course with quinoa:)
Cook the quinoa, and then toast it with coconut in the oven at 350 degrees Fahrenheit.
I made a raspberry sauce, and made a sauce to mix with the quinoa. Use the mini muffin pans to assemble each bite. Bake the bites at 325 degrees fahrenheit for about 10-15 minutes.
Quinoa is soooo fun to eat, because it has protein along with vitamins. So a perfect way to start your day in the morning, or of course as a snack.
Preheat oven to 350 degrees Fahrenheit
Makes about 18 bites
1 cup quinoa
1 1/2 – 2 cups raspberries
1/2 cup sugar
2/3 cup of honey
2 tsp of cinnamon
1 tsp of cardamon
1/8 cup water
1 tsp unflavored gelatin
1 cup coconut
1/4 cup flax seed
1/4 cup wheat germ
4 Tbsp butter
1/2 cup brown sugar
1/4 tsp salt
1/2 tsp vanilla
1. First cook 1 cup of quinoa, and spread out on a sheet pan to cool. Prepare the raspberry sauce in a small sauce pot – raspberries, 1/2 cup sugar, 1/3 cup honey, 1 tsp cinnamon, 1/2 tsp cardamon, 1/8 cup of water, 1 tsp of unflavored gelatin. Let cook together for about 10 minutes. Place in bowl, and put in refrigerator to cool, or on an ice bath to cool.
2. Toast quinoa in oven with 1 cup coconut for about 25-30 minutes.
3. In a large bowl, mix toasted quinoa and coconut, flax seed, wheat germ. In a small sauce pot melt butter, mix brown sugar, 1/3 cup of honey, salt and vanilla until completely mixed together. Place in large bowl with quinoa, and mix completely.
4. Turn oven down to 325 degrees. Spray mini muffin pans with olive oil, or pam. Place about a teaspoon of quinoa mixture in each muffin cup, pat down with a small cup, or shot glass. The raspberry mixture should be set up, and nice and thick. Put about tablespoon of raspberry mixture in muffin cup with quinoa mix. Then top off the muffin cup with another teaspoon of quinoa mix, pat it down carefully. Bake for about 10 – 15 minutes at 325 degrees.
5. Let them cool completely in the muffin pan, for about 2 hours. When you take them out of the pan, use a teaspoon, and scoop around sides carefully, when you pull out of pan they will have a rounded bottom. So the bottom becomes the top!
Have you ever had quinoa? What is your favorite way to enjoy quinoa?
Until next time, Come on in, Have a seat,