Ingredients
0 portion(s)
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
Recipe'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
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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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.
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
Add a commentTasty snack. Had no basil so left out but would be...
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...
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...
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...
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...
Any ideas on what to substitute for the cheese to make it dairy free? Anyone tried?
Very nice served with relish and fresh tomatoes....
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...
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...
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
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
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!!!
Great recipe- I cooked them
Great recipe- I cooked them for a snack for tomorrow, but I've eaten most of them for dinner. Can't wait to add chorizo and different combinations for my hubby. Very versatile recipe
Great recipe....thanks for
Great recipe....thanks for sharing! Plan to try with other ingredients after reading other comments. I love it when those who don't like quinoa devour them!
This is a great, versatile
This is a great, versatile recipe. I make these often with whatever I have available. Today I used pepper jack cheese and bacon. Thank you for sharing.
These were so tasty and made
These were so tasty and made great lunches for work
These were great. I froze
These were great. I froze some leftover and had them for snacks. Dont think it needed the sundried tomato on top. I will definately make them again.
I just made these! I added
I just made these! I added about 100g of shaved ham and about a teaspoon of thyme leaves. Absolutely delicious!!!
I have thoroughly enjoyed
I have thoroughly enjoyed snacking on these this week. Great flavour.
Yummy! Next time I will add
Yummy! Next time I will add bacon or ham.
great recipie. made it with
great recipie. made it with buckwheat instead of spelt and added ham. delic
Made these yesterday. Very
Made these yesterday. Very more-ish... Really had to stop myself eating too many. Definitely delicious... They will be on my regular go to finger food list! Thank you!
Very tasty! Made these for my
Very tasty! Made these for my 7yo for school lunches as she is very fussy and she gave them the thumbs up (and so did hubby)! Win win!
I made 2 batches. The first
I made 2 batches. The first one I followed the recipe to make sure i knew what they should taste and look like. The second batch I altered slightly by trying to make them Gluten free. I didn't have any gluten free flour but I had some brown rice so 100g for 10 seconds on speed 10 made short work of my problem (and it worked) I also added parmasan cheese (50g) to this batch to give it a bit more flavour and they turned out great. Excellent recipe - thanks for sharing.
oops! I mean as Bee said!
oops! I mean as Bee said!
teacher, writer, cook
@aliceinframes
you discard the water for
you discard the water for sure!
As Rosi says, no such thing as a silly question when it comes to cooking
teacher, writer, cook
@aliceinframes
you discard the water. Not a
you discard the water. Not a silly question, no such thing is there?
These were fantabulous. Very
These were fantabulous. Very easy to make, and I did as a couple of people suggested and added chilli and coriander. Perfect. Will be making them again for sure. Thanks for the recipe.
Sorry, a really silly
Sorry, a really silly question. When you get to step 5 and add mozzarella etc, is the water still in the thermie from cooking the quinoa or do you discard it? Thanks so much.
I think Greek feta goes so
I think Greek feta goes so well with quinoa
These are devine! Thank you
These are devine! Thank you so much for the recipe. I did not have Spelt Flour so used Plain Flour - otherwise I stuck to the recipe. I had a party recently and these disappeared very quickly. Have made these several times since. They are going to be a favourite.
rosi roo wrote: if i were to
Hi Rosi,
I've only ever tried it GF (because of hubby's gut sensitivities) but I'd say definitely keep the ratios the same - and let me know how they work out!
Cheerio!
Alice.
teacher, writer, cook
@aliceinframes
Ive made these a few times
Ive made these a few times now and used whole meal flour as I didn't have spelt and added some Parmesan for some more flavor. great recipe and easy to adjust
Fantastic, added feta &
Fantastic, added feta & cheddar, first sautéed onion & garlic.
also added som chilli.
Had my Thermy since 2010, sharing the information as a consultant since shortly after! Jump on the bandwagon people! Can't remember my life in the kitchen pre-Thermy! (well actually try to forget!)
Made these today. Added
Made these today. Added extra quinoa and less glutenfree flour and goats fetta for a dairy free twist. Really good and will make again. Used paper cases as had so much on the go and it worked well.
great recipe , thank you...i
great recipe , thank you...i added basil and also some coriander, which gave it a bit more taste..next time i may
add a bit of chilli as well... just to give it that extra oopmf..... i love it...great fingerfood when guests come round,
quick and easy..... ( i soaked the quinoa for maybe 6 hrs )... will try overnight now and see tomorrow if i can taste
any difference... we are new to quinoa...my husband likes it....not too keen on all the healthy stuff he can hardly
pronounce...
Made again with 50/50
Made again with 50/50 Amaranth/plain flour as first time using Amaranth and unsure of its taste. Kids devoured the bites so a big winner in our family. Nice to find a recipe we all like.
Yum. Delicious. I didn't
Yum. Delicious. I didn't have spelt flour or mozzarella and used plain flour and tasty cheese. Will make this often.
What a fantastic recipe. My
What a fantastic recipe. My daughter loves, so good lunchbox treat, and i love them, so good snack to take to work. Found using the muffin tin a bit inconvenient, so just put some balls on baking tray instead.
I made these last weekend and
I made these last weekend and substituted the spelt flour for plain flour at the same weight. It worked perfectly.
if i were to use plain white
if i were to use plain white flour, do you know if the measurements would be the same?
Yummy! I doubled the batch
Yummy! I doubled the batch and it yielded 20 (6cm diameter). They were devoured within minutes. Shame, as I was hoping to freeze them for school! I added pepper, a pinch of cayenne and used plain flour (all I had). SR flour would give a lighter texture, if that's your preference. I also cubed the mozzarella and added it step 6 instead of 5. The bites bubbled and browned nicely and didn't need topping, although for presentation purposes you would - that picture looks amazing! A super recipe that's healthy, quick and easy. More please!