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Gluten-Free Quinoa Pizza Bites

Gluten-Free Quinoa Pizza Bites
I'm crazy for quinoa and crazy for pizza. Put them together, and you get a nutritious treat featuring the goodness of the whole grain packed with fiber and protein and a savory, gluten-free snack. The original recipe calls for pepperoni, but being a vegetarian I substituted diced cherry tomatoes for a sweet juiciness that complemented the basil and oregano. Whip these up for a flavorful nibble for your next party appetizer or as a hearty afternoon snack. Continue reading for the simple recipe and to find out how many calories are in one pizza bite. Ingredients 1 cup uncooked quinoa 2 large eggs 1 cup chopped onion 1 cup shredded mozzarella cheese 2 teaspoons minced garlic 1/2 cup fresh basil, chopped (or 2 tablespoons dried) 1/2 cup cherry tomatoes, diced 1/2 teaspoon salt 1 teaspoon paprika 1 teaspoon dried oregano Pizza sauce for dipping Directions Place the quinoa and two cups of water in a covered pot. Makes 24 mini muffin bites. Information Category Finger Foods, Appetizers Related:  Finger food

Quinoa Omelette Breakfast Cups I know many of you beg for me to do more savoury recipes. I have to be honest, it does not come the most naturally to me. I make many things for breakfast, lunch and dinner and never think to photograph them! This time I remembered! These Quinoa Omelette Cups are an awesome Breakfast or snack recipe. Note - If you are meat eater feel free to add in some chicken or turkey to this recipe if you wish. Mushrooms Spinach Broccoli Enjoy this awesome breakfast recipe! If you love these bites here are some more you will enjoy: This recipe is clean, gluten free, high fiber, lean, grain free, easy, different and extremely delicious. Prep time: 10 Minutes – Cook time: 40 Minutes – Total time: 50 Minutes. Ingredients: 2 Cups Cooked and Cooled Quinoa 1 Cup Egg Whites 2 Whole Eggs 2 Cups Diced Veggies (*see my list below) 1/2 Cup Daiya Vegan Cheese 1 Tbsp Frank’s Red Hot Sauce 1/4 Tsp Garlic Salt Salt and Pepper (if desired) Veggie List: Directions: Pre-heat your oven to 350 F.

Confit Byaldi We chose Ratatouille for the beginning of Recipes to Rival. It's a great recipe to have for this time of the year as these vegetables are starting to come into season. Ratatouille - DefinitionA popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs --all simmered in olive oil. The vegetables can vary according to the cook. They can be cooked together, or cooked separately and then combined and heated briefly together. There are several versions of Ratatouille out there but we thought we would go with the recipe that the movie, RATATOUILLE used. CONFIT BYALDIfrom NY TIMES FOR VINAIGRETTE1 tablespoon extra virgin olive oi1 teaspoon balsamic vinegarAssorted fresh herbs (thyme flowers, chervil, thyme)Kosher salt and freshly ground black pepper. METHODFOR PIPERADE1. 2. FOR VEGETABLES3. 4. FOR VINAIGRETTE5. TO SERVE6. Yield: 4 servings Quotes from the Forum:

Butternut Squash and Chickpea Cakes with salsa, raita and red onion maramalade « Cook Eat Live Vegetarian It’s so good to be back in the kitchen after three weeks of eating out every day. The first recipe inspired by our trip to South Africa is for these beautiful Butternut and Chickpea Cakes that we enjoyed at Ile de Pain in Knysna. You can read my review of this fantastic place here. Light, spicy and delicious they are fantastic with the trio of sauces. The spicy tomato and chilli salsa, the cool and creamy cucumber and coriander raita and the sweet red onion maramalade. They all compliment each other so well to create a perfectly well balanced combination of flavours that really dance in your mouth. You can use any sweet fruit chutney you have knocking around instead of the marmalade if you don’t have the patience, time or inclination to make you own. Butternut Squash and Chickpea Cakes RecipeServes 4 (12 patties), vegetarian, gluten-free, dairy-free. 400 gr butternut squash, peeled & cut into 1-2 cm cubes 1 tbsp palm sugar (or brown sugar) 1/4 tsp cinnamon 1 tbsp olive oil Like this:

Kale Quinoa Bites Recipe These little kale-packed quinoa bites came with me to Tokyo. I wedged eight of them into a structured container, tucked that into my purse, and onto the flight we went. I know some of you like to know what I bring to eat on flights, and four hours from SFO, I was wishing I'd brought more. My travel pockets were also lined with kishus (holding steady as my favorite winter citrus), a buttery, ripe avocado, and a bar of dark chocolate. The quinoa bites were nearly perfect for travel, in part because you can do most of the prep ahead of time. A week before my flight I made a batch, shaped them, froze them, and the morning of my flight baked eight - you could also pan-fry them if you don't want to heat the oven. I had a great little trip. - More Quinoa Recipes - - More Kale Recipes - - More Vegetarian Recipes - I baked these, but there is no reason, you can't shape them by hand and pan-fry them. Preheat oven to 375F, with a rack in the top third. Makes 2 dozen mini-bites. Print Recipe

ratatouille’s ratatouille Tell me I’m not alone in this: You saw Ratatouille, fell in love with Remy (though you still jumped a foot in the air when you saw a significantly less-charming rodent scamper across your path on the way home) and found yourself with a pressing craving, not for the heavy and too-often soggy traditional Provençal ratatouille, but that kaleidoscope of spiraled colors they served to the haughty and (spoiler!) soon-humbled restaurant critic. I can’t believe how well this worked out. We’re just getting to the point in the summer where all of the vegetables are readying themselves for their farmers’ market close-up, so the timing couldn’t be better. There are a lot of things not traditional about this version of ratatouille–the lack of herbes de province, that it’s baked and that we ate it with both couscous and a dollop of soft goat cheese–but if you’re like me, and the chunkier authentic stuff has never done it for you, it’s time for this re-creation. Preheat oven to 375 degrees F.

Loving Food in RI & Beyond......: Cheesy Quinoa Mac & Cheese I have discovered my new favorite dish. I am a huge fan of Quinoa as you have seen in some of my latest posts, but this recipe has put this super grain over the top. I love mac and cheese from every angle. The cheese, the crunchy topping, the richness. Gosh, it tugs at my heart strings. This dish touched on every reason as to why I love Mac & Cheese in the first place. Serving Size: 8 Ingredients 1 1/2 cups quinoa, rinsed and drainedVeggies of your choice (optional)good pinch of salta few grinds of seasoning salt2 cloves garlic, minced2 large eggs1 cup soy milk or non-fat milk1 1/2 cups grated Cheddar cheese, more for sprinklingOptional- Crushed Red Pepper, Panko Bread crumbs for toppingToppings (optional)- salsa, hot sauce, sour cream, scallions Lightly saute any veggies you would like in this dish.

Mac & Cheese Muffins Mac & Cheese Muffins Oh, how I love homemade macaroni & cheese. Unfortunately, I love it so much that I rarely make it for fear that I will lose all portion control abilities and end up eating far more than I planned. Enter the Mac & Cheese Muffin. These individual sized portions of creamy, cheesy pasta are the perfect solution to satiate your cravings without going overboard. I ate two of them for dinner with a side salad and was happily satisfied. Ingredients: 4 cups cooked whole wheat or high fiber macaroni1 tablespoon butter1 tablespoon flour1 cup skim milk1 garlic clove, minced3 oz sharp cheddar cheese, shredded3 oz Gruyere cheese, shredded1 egg1 egg white1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach)Salt & pepper to taste Directions: Pre-heat the oven to 400. Weight Watchers Points Plus:4 per muffins (P+ calculated using the recipe builder on

Four Cheese Baked Pasta Recipe Make sure to PIN this recipe Button is right over there This recipe screams success – feel free to add veggies or meat to this dish. You can easily adapt this recipe to become gluten – free by using gluten – free pasta, flour, and bread crumbs. Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE I might miss this time every now or then – but I know you understand Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE What You Need 1 pound mini rigatoni pasta 1 shallot, sliced 3 garlic cloves, minced 1/2 teaspoon olive oil 5 tablespoons unsalted butter 1/4 cup flour 2 cups milk 1/3 cup Parmesan cheese 8 ounces Monterrey jack cheese 8 ounces mozzarella cheese 8 ounces cream cheese softened 1/4 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon nutmeg 1/3 cup panko bread crumbs What To Do Preheat oven to 375. Grate all the dry cheeses together In a large sauce pan heat up the oil and butter.

Gnocchi Mac & Cheese Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid. If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Gnocchi Mac n' CheeseFrom Cuisine at Home1 pound purchased or homemade gnocchi2 Tablespoons butter2 teaspoons garlic, finely chopped1 Tablespoon all-purpose flour3/4 cup milk1 teaspoon Dijon mustard1/4 cup shredded Gruyere cheese1/4 cup shredded fontina cheeseSalt and white pepper to taste1/3 cup shredded Parmigiano-ReggianoBasil leaves for garnish, optional (I chopped fresh basil and added it in to my cheese sauce)Preheat oven to 375.

Kale Cups Featured Ingredient Kale According to Mitch from Modern Family, “kale should remain more of a garnish.” Uh, no way! If there was ever a food worthy of its superfood moniker, it would be jaunty kale. Among its nutritional highlights includes a payload of vitamin C, beta-carotene and vitamin K, that latter of which his necessary for strong bones. These pretty green kale cups make for a wonderful side dish. Kale Cups 1 bunch kale, ribs removed and roughly chopped (8 to 10 cups) 1/2 cup reduced fat ricotta cheese 1/2 cup grated Parmesan cheese 2 large eggs, lightly beaten 1 shallot, finely chopped 2 garlic cloves, minced 1 tablespoon miso, preferably white or yellow (optional) 1 teaspoon dried thyme or 1 tablespoon fresh thyme 1 teaspoon lemon zest 1/4 tsp nutmeg 1/4 teaspoon dried red chili flakes (optional) 3 tablespoons sesame seeds Preheat oven to 400 degrees F. Meanwhile, heat a skillet over medium heat and toast sesame seeds until golden, about 3 minutes. Switch hits

Mexican Munchies I recently saw a gorgeous photo of fish tacos that literally made my mouth water. Ever since, I've been craving them like something fierce! For the life of me, I can't remember where I saw that photo....I think it might have been a restaurant advertisement. I keep thinking I'll see the photo again, but not so far. Plus, the May issue of Food Network Magazine ran a special section on tacos, with 50 Taco Recipes. Well, after seeing that original photo and seeing all the delicious taco options in FN mag, I've been on somewhat of a taco kick. Well, fish tacos were at the very tip-top of my taco list, so I came up with the recipe below. Brad and I even made a special trip to our local fish market to pick out the perfect mahi-mahi filets. These have earned a spot on my top-rated recipes...You'll really LOVE these! Bon Appetit, my friends!! Fish Tacos with Pan-Seared Mahi-Mahi Ingredients: 1 small head red cabbage, shredded 2 tbsp vegetable oil 3 tbsp fresh lime juice 1 tbsp butter Directions: Enjoy!