Quinoa and Wild Rice Bites {Gluten Free}

March 5, 2018  •  Appetizers,

Sometimes the best discoveries in the kitchen come when you least expect them. I was recently rushed getting ready for a social event where I was supposed to bring an appetizer. Because I was getting ready to leave town the next day, my refrigerator was nearly empty, except for a few leftovers. A little of this, a little of that, bake in the oven, and voila! These are yummy and make a nice addition to your party appetizer repertoire, and they are even gluten free.

Quinoa and Wild Rice Bites {Gluten Free}
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 16
  • 1 cup cooked quinoa
  • 1 cup cooked wild rice
  • 2 large eggs, beaten
  • ½ cup grated Parmesan cheese
  • 2 green onions, sliced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  1. Combine all ingredients in a medium bowl and mix well. Spray the cups of a mini muffin tin with cooking spray (or use paper liners) and press the mixture into the cups. Bake at 375 degrees until browned, about 15-20 minutes. Serve warm or at room temperature.



2 Comments  •  Comments Feed

  1. Olli says:

    Thanks, Demeter! I love them, too!

  2. burst says:

    Quinoa Primavera (from Forks Over Knives) Ingredients: 1 cup quinoa, soaked at least 2 hours or overnight, rinsed, and drained 2 cups frozen artichoke hearts (can also use 1 14 oz can of artichokes packed in water) 2 garlic cloves, minced 1 teaspoon dried tarragon ½ teaspoon dried thyme ¼ teaspoon dried dill ¼ teaspoon black pepper, plus more to taste 2 cups frozen peas 2 carrots, diced 1 orange or yellow bell pepper, finely chopped 3 scallions (white and light green parts), thinly sliced zest and juice of 1 lemon ½ cup raw sunflower seeds Directions: Combine 2 cups water and the quinoa in a large saucepan over high heat. Bring to a boil, then add the artichokes, garlic, tarragon, thyme, dill, and ¼ teaspoon pepper.

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