Cheese and ham quinoa bites
These mini quinoa bites from Eat Well for Less are perfect for healthy snacking and will keep you fuller for longer.
Each serving provides 144 kcal, 11g protein, 10.5g carbohydrates (of which 3g sugars), 6.5g fat (of which 2.5g saturates), 1.5g fibre and 0.7g salt.
- rapeseed oil, for greasing
- 180g/6½oz quinoa, rinsed well and drained
- 6 free-range eggs, beaten
- 6 spring onions, roughly chopped
- 6 tomatoes, roughly chopped
- 120g/4½oz ‘lighter’ mature cheddar cheese, grated
- 120g/4½oz lean wafer-thin ham, shredded
- 1 tsp mustard powder
- ½ tsp sea salt
- freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin tin with a little rapeseed oil.
Put the quinoa into a large saucepan, add 540ml/19fl oz cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes, or until all the water has been absorbed and the quinoa is tender.
Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water.
Beat together the eggs, vegetables, cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper.
Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown.
Make a batch of these bites and once cool, transfer to a sealable container. They will keep in the fridge for 3 days.