It's not much of a secret that we love quinoa in this household. One of my friends recently posted a link to 32 ways to eat quinoa, and I decided I *had* to try this one. I love all of the ingredients, so how could it possibly go wrong? My only concern was that Sarah really doesn't like feta, but she ate as many of these as I did! The feta flavor didn't overwhelm the others at all, and this one is DEFINITELY going in the rotation. If I get a mini muffin pan, it'd almost be the perfect football food.
Buffalo Chicken Quinoa Bites
Ingredients:
- 1 cup cooked quinoa
- 1 cup shredded chicken
- ¼ cup goat cheese
- ¼ cup sharp cheddar
- ¼ cup buffalo sauce
- ¼ cup Panko breadcrumbs
- 1 large egg, beaten
- 2 Tablespoons whole wheat flour
- Kosher salt and freshly ground black pepper, to taste
For the dipping sauce:
- 1 cup Greek yogurt
- ¼ cup blue cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- Kosher salt and freshly ground black pepper, to taste
Directions:
- In a small bowl, combine Greek yogurt, blue cheese, garlic powder, dill, parsley, salt and pepper, to taste; set aside in the refrigerator.
- Preheat oven to 350ºF. Lightly oil a mini muffin pan or coat with nonstick spray.
- In a large bowl, combine quinoa, chicken, goat cheese, sharp cheddar, buffalo sauce, Panko, egg, flour, salt and pepper, to taste.
- Using a small cookie scoop, scoop the mixture evenly into the muffin tray, about 1½ tablespoons for each.
- Place into oven and bake for 18-20 minutes, or until golden and set.
- Serve immediately with dipping sauce.
Notes:
I skipped the dried parsley because I didn't have any around. The recipe says to use goat cheese, which I've been informed is not the same as feta, but it was tasty with the feta so no harm done. And finally, I don't have a mini muffin pan so I just used a regular one and increased the cooking time by about 7 minutes.
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