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Ingredients

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 tsp. olive oil
  • 4 big handfuls fresh spinach, chopped
  • 1/2 medium onion, finely chopped
  • 1/4 cup Hemp Hearts
  • 1/8 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • 1 cup feta, crumbled
  • pinch salt and pepper
  • 3 eggs, lightly beaten

Directions

  1. Preheat the oven to 350°F.
  2. Add the quinoa and vegetable broth to a medium sized pot and bring to a boil. Reduce the heat and simmer for about 15 minutes or until it is cooked and all the liquid has been absorbed. Set aside to cool.
  3. In a large pan, sauté the onion in olive oil until softened. Then add in the spinach and cook until it’s wilted.
  4. Add the quinoa to a large bowl and mix in the spinach and onion, Hemp Hearts, garlic powder, oregano, feta, salt and pepper, and eggs.
  5. Spray a mini muffin pan with cooking spray or grease with coconut oil. Spoon about a tablespoon of the mixture into the pan and press it down with the back of a spoon.
  6. Bake for 18 to 20 minutes or until it is lightly browned around the edges. Let cool and then remove from the pan using a butter knife. Serve and enjoy!