Cheesy Garlic Broccoli Quinoa Poppers

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I know what you’re thinking: there’s no way something with cheese can actually be healthy, and there’s no way something this delicious can be good for you. But guess what!! It’s possible! This recipe has whole grain, complete protein, vegetables, and delicious cheese!

I’ve been working on this recipe for a while, playing around with it in my head, trying to figure out what combinations would work best together, and I finally created my masterpiece! You might remember my zucchini poppers recipe. This one is kind of similar, but way better! (In my opinion, anyway.) I present to you… CHEESY GARLIC BROCCOLI QUINOA POPPERS!

Ingredients:

(For 18-20 1-inch balls)

  • 1 cup cooked OR 1/2 cup uncooked quinoa
  • 1 cup canned/cooked navy beans, drained and rinsed
  • 1 cup finely-chopped fresh broccoli florets
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • 4 ounces cheddar cheese, cut into 20 small cubes

Directions:

  1. If not already cooked, place quinoa and 1 cup of water into a small pot. Bring to a boil, and then reduce to a simmer for 10 to 15 minutes until all the water is absorbed by the quinoa. Remove from heat, and let it cool.
  2. While quinoa is cooking and cooling, mash beans in a medium-sized mixing bowl.
  3. Then, add broccoli, garlic powder, onion powder, and salt to the beans and mix thoroughly. Add quinoa.
  4. Preheat oven to 350°F and grease a baking sheet. Now it’s time to start rolling balls.
  5. Take one cheese cube at a time, and form the bean/quinoa mixture around it, forming it into a ball shape. I found it easiest to compact the mixture around the cheese, rather than trying to actually roll it in my hands.
  6. Place each ball on the cookie sheet. They can be very close together, but don’t let them touch.
  7. Bake for about 30 minutes, or until the poppers feel crispy on top.
  8. Let cool for about 5 minutes, and serve while warm.

These are so good! I could have eaten the entire pan of them in 10 minutes. A couple of my poppers oozed cheese toward the end of the baking time, but they still tasted great. Just be sure to cover the entire cheese cube with the bean/quinoa mixture to prevent this from happening.

I hope you enjoy! And keep in mind, these might be even better with different kinds of cheese, so let me know if you use anything besides cheddar. What’s your favorite kind of cheese??

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