Jalapeno Popper Quinoa Bites

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic cloves
  • 1/2 cup Jalapeno peppers
  • 1 cup Yellow onion

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 3/4 cup Quinoa

• Dairy

  • 2 tbsp 1/3 less fat cream cheese, less fat
  • 1 1/2 cups Monterey jack cheese

• Liquids

  • 1 1/2 cups Water

Found on alidaskitchen.com

Ingredients

• ¾ cup quinoa, rinsed
• 1½ cups water (or broth)
• 1 cup finely chopped yellow onion
• ½ cup chopped jalapeño peppers
• 2 garlic cloves, minced
• 2 eggs, lightly beaten
• 2 tablespoons ⅓ less fat cream cheese, cut into small pieces
• 1½ cups Monterey Jack cheese

Directions

• In a medium sauce pan, cook quinoa according to package directions. Let cool.
• Preheat oven to 350° F. Spray mini muffin tins with cooking spray.
• In a large bowl, combine cooled quinoa, onion, peppers, garlic, eggs, cream cheese and cheese.
• Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.