Cauliflower and quinoa bites

These tasty cauliflower and quinoa bites are perfect for when you need a quick snack on the run. Whip up a batch to get you through the week.

24

10m

Note: + 5 mins cooling time

25m

Ingredients

  • 300g pkt Coles Kitchen Australian Cauliflower Rice
  • 1/2 cup (100g) cooked white quinoa
  • 1/3 cup (40g) grated light cheddar
  • 1/4 cup (20g) grated parmesan
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 2 spring onions, thinly sliced
  • 1/2 cup (60g) frozen peas, thawed
  • 1 tsp mixed herbs
  • Lemon wedges, to serve

Method

STEP 1

Preheat oven to 180°C. Grease 24 holes of two 1½-tbs (30ml) mini muffin pans. Cook the cauliflower rice following packet directions. Cool slightly. Combine cauliflower with the quinoa, cheddar, parmesan, egg, spring onion, peas and mixed herbs in a large bowl. Divide the cauliflower mixture evenly among prepared pans, doming the tops slightly. 

STEP 2

Bake for 25 mins or until firm and light golden. Set aside in the pan for 5 mins to cool slightly. Season with pepper and serve with lemon wedges. 

Dietary information

Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
No added sugar
Low fat
Vegetarian

Nutrition Information

Per Serve

Energy: 101kJ/24 Cals (1%)

Protein: 2g (4%)

Fat: 1g (1%)

Sat fat: 1g (4%)

Carb: 1g (0%)

Sugar: 1g (1%)

Fibre: 1g (3%)

Sodium: 34mg (2%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.