1cupsteamed or frozen broccoli floretsor ¾ cup riced broccoli
1 ½cupscooked quinoa
½cupfinely shredded Parmesan cheeseabout 0.6 oz (more or less to taste - can also sub with cheddar) - I use this microplane for my Parmesan!
1Tablespoonolive oil
saltpepper, red pepper flakes to taste (can start with ¼ teaspoon and increase to taste)
optional: ½ teaspoon garlic powder
Instructions
Preheat oven to 375ºF.
Pulse the broccoli florets in the food processor until minced and "rice-like." (Skip this step if using riced broccoli.)
Add remaining ingredients, reserving about ½ cup quinoa. Pulse until it begins to get just a bit sticky and a paste-like consistency is reached. Stir in the remaining quinoa. (Optional: you can pulse all quinoa together, but saving some to mix in later just provides a nicer consistency in the final product.)
Scoop into round balls using a cookie scoop, pressing gently before releasing from the scoop. Or press into a greased mini muffin tin. If the quinoa balls aren't sticking together, place half the mixture back into the food processor and process a bit more.
Bake on 375ºF for 20 minutes. Enjoy warm or cold!
Notes
I usually use frozen broccoli florets. You can measure out a cup and then blitz them in the food processor.Keeping some of the quinoa unprocessed preserves the texture, resulting in a lighter quinoa bite. This is optional - you can pulse all of it if that's easier!To increase protein: stir in 2-4 Tablespoons of hemp seeds before forming into bites!Recipe makes 15 bites using a small size cookie scoop or 24 bites using a mini muffin pan.Nutrition label is per 1 bite using a cookie scoop.