Spinach & Feta Quinoa Bites

Spinach and Feta Quinoa Bites

 Yield: Approximately 24


1 cup uncooked quinoaIMG_0242

2 cups vegetable broth

pinch of sea sal

1 tablespoon coconut oil

½ cup red onion, small dice

4 cups of baby spinach

1 teaspoon garlic, minced

5 sundried tomatoes (from a jar), drained

½ cup feta cheese

salt and pepper to taste

3 eggs, beaten


To Cook Quinoa:

  1. In a fine mesh strainer, rinse dry quinoa under cold running water until water is clear.
  2. Transfer quinoa to large saucepan and toast over medium heat until water is evaporated and you smell a nutty aroma.
  3. Add water and salt. Bring to a boil, cover and reduce heat to medium-low, and simmer until water is absorbed and quinoa is tender, about 15 minutes.
  4. Remove from heat and let stand with the cover for 5 more minutes.
  1. Preheat oven to 350 degrees.
  1. In a large skillet, heat olive oil over medium heat. Saute onion until softened. Add sundried tomatoes and garlic and saute 1-2 minutes. Add spinach and cook until wilted. Remove from heat.
  1. In a large bowl, combine quinoa spinach mixture, feta, salt and pepper. Mix well.
  1. Add eggs to quinoa and spinach mixture and stir well.
  1. Spoon mixture into mini muffin pan and bake for approximately 20 minutes.
  1. Remove and serve.

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