Description
These Quinoa Pizza Bites are a delicious and healthy snack option combining fluffy quinoa, mashed pinto beans, and savory tomato paste seasoned with spices. Baked to crispy perfection and optionally stuffed with string cheese or vegan mozzarella, they make for a nutritious, protein-rich appetizer or snack that’s easy to prepare and great for meal prepping.
Ingredients
Scale
Quinoa Base
- 1/3 cup raw quinoa (50g)
- 3/4 cup water (180g)
- 1/8 tsp salt (divided)
Main Mixture
- 1 cup canned or cooked pinto beans (240g), drained and rinsed
- 1/2 cup tomato paste (120g)
- 1 tsp sweetener of choice (5g)
- 1/2 tsp onion powder
- 1/2 tsp minced garlic
- 1/2 tsp salt (remaining amount)
- 2 tsp dried basil (optional)
Optional Filling
- 3 sticks string cheese or vegan mozzarella (optional)
Instructions
- Rinse Quinoa: Rinse the raw quinoa thoroughly in a fine mesh strainer to remove the natural saponins which can taste bitter.
- Cook Quinoa: In a small saucepan, bring the water, quinoa, and 1/8 teaspoon of salt to a boil. Immediately reduce the heat to a simmer and cover the pot. Cook for 15 minutes until the water is fully absorbed and the quinoa is fluffy.
- Preheat Oven: While the quinoa cooks, preheat your oven to 350°F (176°C) to get it ready for baking the bites.
- Prepare Bean Mixture: Drain and rinse the pinto beans. Mash them well in a large mixing bowl using a fork or masher. Stir in the cooked quinoa, tomato paste, sweetener, onion powder, garlic, remaining salt, and dried basil (if using) until the mixture is combined evenly.
- Form Bites: Roll the mixture into small balls with your hands. If using cheese, break off small pieces and press each into the center of the quinoa balls to create a cheesy core.
- Bake Bites: Arrange the balls on a nonstick or parchment-lined baking sheet, placing them apart to ensure even cooking. Bake on the middle rack of the oven for 20 minutes or until the outside is slightly crispy and golden.
- Serve and Store: Enjoy the quinoa pizza bites hot for maximum flavor or cold as a convenient snack. Store leftovers covered in the refrigerator for up to five days, or freeze them for longer storage.
Notes
- Make sure to rinse quinoa well to remove bitterness.
- Adjust the amount of sweetener according to your preference or omit if desired.
- Using vegan mozzarella or skipping cheese makes this recipe dairy-free and suitable for vegans.
- These bites can be frozen and reheated later for meal prep convenience.
- Feel free to add other herbs or spices such as oregano or chili flakes for extra flavor.
