Something tells me this month’s Recipe Redux challenge is going to be a fun one. For the month of May, we’re going bite sized, sharing healthy takes on smaller plates and finger foods. Juts like Tastemade’s Tiny Kitchen. Actually, that’s a little too small. We’re talking more 1-2 bite dishes. Who wouldn’t want an individual dessert or an assortment of appetizers to try. How awesome is that!
- Portion Control -smaller serving sizes can help control your portion sizes. Make sure to grab a plate or napkin for serving. That way you can keep track of how much you are actually eating. Otherwise it can be easy to lose count at the table.
- Family Friendly– smaller portion sizes are less intimidating for children’s little eyes during mealtimes. Plus, busy parents can also enjoy these finger foods one handed, like when your child insists on sharing your seat at the dinner table.
- Sample Sizes– can you resist the free samples sections of the grocery store? Bring that same concept home to try out new tastes and flavors.
- Easy to Share– Looking to find a new favorite recipe? Plan a swap night with friends and have everyone prepare bite sized dishes to sample and trade.
- Simple Servings for hosting a party or get together. Impress your guests with individual serving sizes and other bite sized finger foods.
- Travel Size-need a portable snack options? Store bite sized finger foods in the refrigerator or freezer. Grab a few of these items to quickly satisfy on-the-go cravings.
- ½ medium onion, finely chopped
- 1 teaspoon canola oil
- ½ cup quinoa
- 1½ cups frozen spinach
- ¼ cup feta cheese, crumbled
- 5 green olives, pitted and chopped (=2 T)
- 2 tablespoons hemp hearts, optional
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- pepper, to taste
- 1 egg
- Place the onions and canola oil into a small pot. Cook over a medium heat (4-5 minutes) until the onions are translucent and just starting to brown.
- Stir in the quinoa. Cook for 1 minute before adding in ¾ cup of water. Cover the pot and cook for 10 minutes.
- Add the frozen spinach to the pot. Cook uncovered for 4-6 minutes, stirring occasionally.
- Remove from heat and allow quinoa spinach mixture to cool slightly (5-10 minutes).
- While the quinoa is cooling, preheat oven to 400°F. Spray a large baking sheet with cooking spray or line a disposable cookie sheet with parchment paper.
- Add the remaining ingredients to the pot. Mix together to combine.
- Measure out one tablespoon of the mixture. Form into a ball and place onto the baking tray. Repeat with the remaining quinoa mixture.
- Bake at 400°F for 30-35 minutes. Use a spatula to lift off of baking tray.