2eachegg whitescan substitute with a second whole egg
Instructions
Preheat oven to 400 degrees.
Place quinoa, broccoli, both cheeses, leek, garlic powder, salt and pepper into a medium bowl and toss until thoroughly mixed. Taste and adjust seasonings as desired.
2 cups quinoa, 1 ½ cups cooked broccoli, ½ cup sharp flavored cheese, ½ cup parmesan cheese, 1 each leek, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
In a small bowl, lightly beat the two eggs and then add to bowl. Mix everything together.
1 each large egg, 2 each egg whites
Shape 1 tablespoon of mixture into balls. Place the bites on a baking sheet lightly sprayed with oil or cooking spray.
Bake in oven for 15 -20 minutes or until lightly browned.
Remove from oven and allow to cool for a few minutes before serving or storing in refrigerator/freezer.
Notes
Chop the veggies finely. This will help the dough adhere together and make it easier to roll out the balls.
Shaping the balls. Use your hands to tightly shape the balls together before spacing them out on a prepared baking sheet. This will help them to stick together while baking.
Use cold quinoa. Using a refrigerated or cold grain helps the balls stick together better and prevents the grain from cooking the egg while you stir the mixture together. For the best results, cook the quinoa the day before or pick up some cooked quinoa from the grocery store salad bar or freezer aisle.
Prepare the baking sheet. Spray the baking sheet with oil or nonstick spray before adding the balls. If you have parchment paper, you can line the sheet with it before spraying for easy clean-up.