I have intimate knowledge of what hangry feels like. When I get hungry, nondiscriminatory growling at friend and foe and total strangers is perfectly normal. It’s not something anyone likes- I don’t even like it and always feel regretful later. So my solution is pretty simple- to eat small amounts of good real food, and often. I never get hungry, I never crash, and I never growl. It’s a nice solution. But I don’t really have time to make six tiny meals a day, so I often cheat and just make up a big batch of balanced bite size foods so I’m ready to go whenever I need a quick bite. The quinoa muffins that have been spreading across the web are a great way to solve my need for endless variety in snackiness, but I felt there needed to be more of a mix in textures and flavors than the average quinoa muffin, so I threw in some crunchy and munchy bits to make these quinoa bites appropriate for breakfast, brunch, snack time, and lunch. Throw in some chai latte and macarons and you’d have a pretty jazzy tea time spread as well.
Saute your carrots and celery. Using a skillet with crunchy bits leftover from cooking sausages, bacon, or some other meat will add some great flavor, but if you don’t have any available just adding a teaspoon of chicken or beef broth (or vegetarian broth) will also add some nice flavor. If you go the broth route, you’ll just need to prep the skillet with some heated ghee, butter, olive oil, or other fat or oil of your choice before you add veggies, and then broth as the last step.
Add the carrots and celery to the egg mixture, then add the almond meal, quinoa, and crushed cereal. It will look a little bit chunky, but texture is what we are aiming for! If it still bothers you, you can add one more egg, but that will thin out your recipe and will make the final quinoa bites more eggy and less anything-else-y.
Total time: 20- 30 mins
Prep: 10- 20 mins
Cooking time: 10 mins
- 3 eggs
- 1 teaspoon Italian seasoning mix
- 2 teaspoons almond meal
- ½ carrot, minced
- ½ stalk of celery, minced
- 1 stalk of chives, minced
- 1 teaspoon chicken stock (Optional)
- One extra egg (Optional)
- 2 cups crushed cereal [such as Chex, or Cherios, or others]*
*You can sub in breadcrumbs, like in the original recipe, or crushed seeds or nuts as well.
There are a few things that are worth detailing as prep steps that were already mentioned in the ingredients list.
1. If you have not already done so, you will need to mince the veggies. Directions for mincing carrots here, directions for mincing celery here. Simply thinly slice the green onions.
- If you do not have prepared Italian seasoning mix, it’s simple enough to make your own. Just mix together a pinch each of basil, oregano, parsley, thyme, and rosemary in roughly equal amounts until it adds up to a teaspoon. If there’s unequal quantities of any one herb, don’t sweat it- it will still taste yummy!
3. If you don’t have any crushed cereal or your breadcrumbs are more cubical than powdery, you’ll want to crush them down. Place them in a Ziploc of about gallon or quart size, and remove most of the air in the bag. Then, using your handy dandy rolling pin, crush them down until it’s a gritty powder. If you are using nuts or seeds, you’ll want to grind them in either a spice mill, food processor, or a mortar and pestle (warning: that last one is a bit time intensive.)
1. Preheat the oven to 350 degrees Fahrenheit (176 Celsius), then spray your muffin pan or add aluminum muffin liners (paper ones will stick completely because of the egg.)
2. Sauté the carrots and celery. You can use meat drippings for some added smoky flavor, or stick to some broth and any any oil or fat of your choice.
3. Once you’ve started sautéing, you can whisk the eggs, Italian seasoning mix, and chives together.
4. Add the carrots and celery to the egg mixture, then add the crushed cereal, quinoa, and almond meal. The final mixture should be rather chunky, but if you really want to thin it out you can add an extra egg.
5. Bake for 10 minutes. Let it cool, and you can eat it now, refrigerate it to use within the week, or freeze them and use it within a few weeks or up to a month.