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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!
Ingredients
1 cup
GOYA® Organic Quinoa
1 packet
GOYA® Chicken Bouillon
2
eggs, beaten
1 cup
GOYA® Frozen Broccoli Florets, thawed and chopped
½
medium yellow onion, chopped
1½ cup
Manchego Cheese, shredded
½ tsp.
GOYA® Paprika
Directions
Step 1
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.
Step 2
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.
Step 3
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.
New from Goya
Recipe Tags
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