Description
These Quinoa Pizza Bites are a healthy, protein-packed snack combining fluffy quinoa, mashed pinto beans, and a rich tomato paste base seasoned with herbs and spices. Baked until crisp on the outside and soft inside, they can be enjoyed hot or cold, making them perfect for a nutritious appetizer or on-the-go treat.
Ingredients
Scale
Base Ingredients
- 1/3 cup raw quinoa (50g)
- 3/4 cup water (180g)
- 1 cup canned or cooked pinto beans (240g)
- 1/2 cup tomato paste (120g)
Seasonings and Flavorings
- 1 tsp sweetener of choice (5g)
- 1/2 tsp onion powder
- 1/2 tsp minced garlic
- 1/2 tsp salt (divided)
- 2 tsp dried basil (optional)
Cheese (Optional)
- 3 sticks string cheese or vegan mozzarella
Instructions
- Rinse Quinoa: Rinse the raw quinoa thoroughly in a fine mesh strainer to remove any saponins, which can cause bitterness.
- Cook Quinoa: In a small saucepan, combine the rinsed quinoa, water, and 1/8 tsp of salt, then bring to a boil.
- Simmer Quinoa: Once boiling, cover the pot and reduce the heat to a simmer. Cook for 15 minutes or until the quinoa absorbs all the water and becomes fluffy.
- Preheat Oven: While the quinoa cooks, preheat your oven to 350°F (176°C) to prepare for baking the pizza bites.
- Mash Beans and Combine: Drain and rinse the pinto beans. In a large mixing bowl, mash the beans well with a fork. Then mix in the cooked quinoa, tomato paste, sweetener, onion powder, minced garlic, remaining salt, and dried basil until well combined into a dough-like mixture.
- Form Balls and Add Cheese: Roll the mixture into small balls. If using cheese, break off a small piece and press it into the center of each ball, then reseal the dough around it.
- Arrange on Baking Sheet: Place the balls on a nonstick or parchment-lined baking sheet, spacing them evenly.
- Bake: Bake in the center rack of the oven for 20 minutes, or until the bites are slightly crispy on the outside.
- Serve and Store: Enjoy the quinoa pizza bites hot or cold. Store any leftovers in a covered container in the refrigerator for up to five days or freeze them for longer shelf life.
Notes
- Rinsing quinoa is essential to remove bitterness from saponins on the seeds.
- You can substitute pinto beans with black beans or chickpeas if preferred.
- Using vegan mozzarella or omitting cheese makes this recipe suitable for vegan diets.
- These bites can be reheated in the oven or microwave for convenience.
- Freezing the bites allows for easy meal prep and long-term storage.
- Adjust seasoning to taste, adding more herbs or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
