Quinoa Protein Nuggets
Veggie and protein-packed little bites great for toddlers or lunch boxes.
Ingredients
- 2 cups cooked quinoa
- 1 cup finely chopped or grated veggies I used finely chopped raw broccoli and grated carrot
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1 cup grated cheddar cheese or any cheese you like
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder (optional)
Instructions
- Heat the oven to 375 degrees. Grease a mini muffin pan, preferably a silicone one, really well with oil or oil spray.
- In a large bowl, mix the quinoa, veggies, eggs, yogurt, half of the cheese, salt, and garlic powder (if using).
- Divide the quinoa mixture between the mini muffin cups then top each one with a little of the remaining cheese.
- Bake until the tops are golden brown, 15 to 20 minutes.
- Allow to cool in the pan then run a butter knife around each nugget to loosen it and remove from the pan.
- Store nuggets in the fridge for up to 4 days.