Try this Mini Pizza Quinoa Bites recipe, or contribute your own.
- 1/4 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 egg whites
- 2 whole eggs
- 1 teaspoon italian seasoning
- 2 cups cooked quinoa cooled slightly or chilled (about 1/2 cup uncookedâ quinoa - be sure to rinse well before cooking)
- 2 cups chopped pizza toppings (pepperoni black olives, pineapple, ham, onions, sausage, peppers, etc.)
- pizza sauce for dipping
- Carbohydrate 4.2501090279127 g
- Cholesterol 38.6594444475232 mg
- Fat 2.07921388969932 g
- Fiber 0.529729157884916 g
- Protein 3.49437847342312 g
- Saturated Fat 0.816783403286839 g
- Serving Size 1 1 Serving (35g)
- Sodium 54.0615278120535 mg
- Sugar 3.72037987002778 g
- Trans Fat 0.549845347266028 g
- Calories 50 calories
Step-by-step
- Preheat oven to 350 degrees, line a baking sheet with foil, then spray a 24-cup mini muffin tin VERY well with nonstick spray and set aside.
- Add all ingredients except pizza sauce to a large bowl then stir to combine.
- Fill mini muffin tin cups to the top with the mixture then place on prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Let cool for 5 minutes before removing from cups.
- Serve with warmed pizza sauce.
- To freeze: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag.
- Microwave for 20-40 seconds depending on how many you're reheating.
- For regular-sized muffin tins: Bake for 25-30 minutes (Note: I have not tried this myself, although several readers have left comments saying this works!)
Using cooked quinoa that has been chilled thoroughly prevents the warm grain from prematurely cooking the eggs before the mixture hits the 350-degree oven. Letting that grain cool down ensures the proteins bind properly with the whole eggs and egg whites, holding the mini muffin shapes together without requiring added starches or breadcrumbs. When raw quinoa is cooked, rinsing it vigorously removes saponins, bitter compounds coating the outer hull that would otherwise mar the cheesy, savory profile of the dish.
Pairing these handheld bites with a crisp, acidic salad cuts through the rich mozzarella and parmesan components while adding necessary textural contrast. Bitter greens dressed simply in red wine vinegar and extra virgin olive oil provide a sharp counterbalance to the concentrated umami of pepperoni and melted cheese. Roasting bitter broccoli rabe with garlic offers an alternative side that bridges the gap between vegetable freshness and Italian flavor profiles.
Swapping out the chopped meats for high-moisture vegetables like bell peppers or mushrooms requires an extra step of sautéing and blotting the produce first. Excess moisture released during baking will prevent the bites from browning properly and can leave the centers structurally weak. Harder mix-ins should be diced small to ensure the mini muffin cups maintain structural integrity during the 15 to 20 minute bake time.
Leftovers freeze exceptionally well when stored correctly on a baking sheet until solid before transferring to an airtight container. Reheating them in a microwave for 30 seconds restores warmth quickly, though crisping them in a toaster oven for three minutes revives the exterior golden crust more effectively. Proper cooling on the wire rack for five minutes initially keeps the steam from turning the bottoms soggy before storage.
