Mini Baked Quinoa Patties So Tasty

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Mini Baked Quinoa Patties

"These baked quinoa patties make a perfect protein-packed finger food for babies; just spoil them into small portions! Freeze extras and defrost when wanted! Don't keep in the fridge for extra than about three days."

Ingredients :

three cups water
1 cup quinoa
olive oil cooking spray
1 cup frozen chopped spinach, thawed and tired
1 cup dry bread crumbs
4 eggs, whisked
1/three cup shredded Colby cheese

Instructions :

Prep : 15M	Cook : 18M	Ready in : 50M

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer till quinoa is gentle and water has been absorbed, 15 to 20 minutes.
Preheat oven to 400 stages F (2 hundred levels C). Spray a baking sheet with olive oil cooking spray.
Stir quinoa, spinach, bread crumbs, eggs, and Colby cheese collectively in a bowl. Drop spoonfuls of the quinoa mixture onto the prepared baking sheets and press to desired thickness.
Bake within the preheated oven until the bottoms of the patties are golden, approximately 15 minutes. Flip patties and bake till golden, about 5 minutes extra.

Notes :

Substitute multigrain child cereal for the bread crumbs if making for toddlers.
Reynolds® Aluminum foil can be used to hold meals wet, cook it frivolously, and make easy-up easier.

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