These cauliflower & quinoa bites are deliciously tasty and packed with vegetarian proteins.
Grating the cauliflower (you can use florets and stalks so that you do not waste anything) with a cheese grater gives it a rice-like consistency which binds beautifully with the eggs to a soft and moist texture. There is no need of flour which is perfect for anyone on a gluten-free diet.
Quick and easy to make, these bites are perfect for lunch, as a light dinner or for a picnic. Kids will also love them in their lunch boxes as they can be eaten warm or at room temperature.
They are so versatile I would not hesitate to serve them when entertaining or even as a Christmas / Thanksgiving appetiser or finger food. They make a perfect vegetarian alternative to my Cauliflower Rice & Comté Bites.
These cauliflower & quinoa bites are ideal for meal prep too as you can cook them ahead of time. They will keep in the fridge for up to 2 days in an airtight container.
If you are looking for additional recipe ideas to use cauliflower rice in, I suggest you take a look at my Crustless Mediterranean Cauliflower Rice Quiche which is a big favourite in our house.
This recipe is pretty simple and straightforward. Few tips though. First, make sure you drain the quinoa well, to remove as much water as possible.
Second, if you are using a good non-stick muffin tin then you can do away with paper baking cases (see instructions below). If you feel there is a chance these cauliflower & quinoa bites would stick to the tin, then simply use some paper casing to avoid any problem.
Because feta is naturally salty, I only add a good grind of pepper when seasoning.
You can serve these quinoa bites on their own or with a side salad. Enjoy!