My new addiction? SRIRACHA.
Seriously, I have been putting it on, and in, everything. Scrambled eggs, soup, chicken…someone even tried to convince me that it tastes great on peanut butter toast. I’m not so sure about the latter, but you never know until you try, right?
Truth: I keep a bottle of this stuff at home AND at work. No shame.
On to dinner…
It was Thursday and I was in the mood for something spicy, yet nutritious. Protein was in order after a fairly intense step class (which I ended up in accidentally), but alas, all of the meat we had was frozen solid.
Quinoa to the rescue.
If you missed my rant on how fab quinoa is, check out my Quinoa Cakes post.
Here is the jist: quinoa is packed with protein, easy to cook and is extremely versatile. Bonus? Cooked quinoa freezes well for later use and easy weeknight meals.
While I would love to take credit for the ingenious idea of combining two of my favorite things, the pat on the back goes to Leaf and Grain. I came across their recipe a few months ago and am now finally getting around to trying it! A few adjustments were made to appease my own tastes. I felt the Sriracha had a bold enough taste that the honey and cilantro would try and compete. I also used parmesean and romano instead of gruyere, and to cut down the carb count, nixed the breadcrumbs. That’s the beauty of cooking from scratch and trying new things, one has the ability to alter to their liking.
What I loved about this recipe was the way they cooked the “bites”. I adore quinoa cakes, but they can be messy to make if your consistency isn’t just right. By baking the quinoa mixture in cupcake pans, it cuts the work in half!
These bites make a great post-workout snack with just a hint of spice!
Sriracha Quinoa Bites:
- 2 cups cooked quinoa
- 1/2 cup of shredded parmesean
- 1/4 cup of shredded romano
- 2 large eggs
- 2 tablespoons Sriracha
- 4 green onions, sliced thin
- 1 clove of garlic
- 1/4 tablespoon salt
Preheat oven to 350.
Begin by rinsing one cup of dry quinoa. Bring two cups of water to a rapid boil in a pan, add quinoa, cover and cook until the liquid has been completely absorbed, approximately 15 minutes. The quinoa should be light and fuffy, set aside to let cool.
In a large bowl, combine the cooked quinoa, cheese, eggs, green onions, garlic, salt and Sriracha. Mix thoroughly.
Use a spoon to scoop into an oiled 24 mini cup cupcake pan. Press mixture into the cups using the bottom of the spoon.
Place pan in the oven and cook for 20 minutes or until sides and tops are brown and crispy. Move to a cookie sheet to cool.
Serve warm with a green onion garnish and a few drop of Sriracha.