Ham & Cheese Quinoa Bites

Before I was gluten free, I had a recipe for ham and cheddar muffins that I made every time I had leftover ham. They were delicious. Since then I’ve tried a few different variations of quinoa muffins (ham and cheese, buffalo chicken, veggie, taco and even pizza flavour). I love quinoa and I love savoury muffins, so together the recipe possibilities are endless!

After Easter, I had some leftover ham and decided to make a “simply filling” version of ham & Cheese Quinoa Bites. They turned out great! Next time I may replace the zucchini with broccoli, just for fun.

These are great for snacks or breakfast on the run, and they also freeze well.

 

Servings: 33 bites (mini muffins)
WW Points+: 1 point per bite
Simply Filling: 0 points

Ingredients

• 2 cups cooked quinoa (I cook it in chicken broth) 
• 3 eggs
• 1 cup zucchini, shredded
• 1 cup ham, diced
• 1 tbsp parsley
• 4 tbsp parmesan cheese 
• 1 small onion, finely chopped
• 1/8 tsp salt (if you didn’t cook the quinoa in broth, up the salt to 1/2 tsp)
• 1/4 tsp pepper
• 1 tsp mustard
• 1 cup shredded fat free cheese

Instructions

1. Combine all ingredients in a large bowl and mix well.
2. Spray mini muffin pans with non-stick spray.
3. Scoop mixture into muffin cups, pressing down lightly to compress – fill to the top of each cup.
4. Bake at 350 degrees for 18-20 minutes.
5. Let cool before removing from pan. (I use a butter knife to loosen muffins out of pan)

Tagged: cheese quinoa, gluten free quinoa bites, ham cheese quinoa, ham quinoa, quina bites, quinoa bites