Finger food is simple…right? Wrong. It can be simply consumed (usually without a mess), easily transported for to-go meals, etc. But finding finger food with more substance than carrot sticks AND flavor? Not so simple. Packed protein, carbohydrates, veggies and dairy, this recipe fits the sizable bill.
1 red pepper, chopped finely
1 cup spinach, chopped finely
1 tablespoon sundried tomatoes, chopped finely
1/2 cup uncooked quinoa
1 ounce goat cheese
1 tablespoon feta cheese
1 – Preheat oven to 350 degrees.
2 – Put 1/2 cup dry quinoa in a pan and add 1 cup boiling water. Bring to a boil. Once boiling, decrease heat to a simmer and cover the pan. Turn off heat once the water is absorbed, but leave covered.
3 – Meanwhile, place red pepper in a pan, toss with olive oil and bake until soft.
4 – Mix the red pepper, spinach, sundried tomatoes and both cheeses into the quinoa. Add seasonings to taste.
5 – Wait for the mixture to cool. Once cooled, add the egg.
6 – Brush with a thin coat of olive oil and bake until golden brown, around 40-45 minutes.
7 – Eat as is, or serve atop a spinach salad, garnished with blackberries or grapes.
Thanks to http://littlegrazers.com/feta-red-pepper-and-spinach-quinoa-balls/#.UTIvL7vLjhF for inspiration!