Quinoa Party Bites
This is a fantastic gluten-free base to use at your summer parties. The base is simple to make, and you can top it with your favourite toppings.
Ingredients
- ¾ cup quinoa rinsed well and drained
- 1 ½ cups water
- 150 g soft goats cheese
- 5 eggs
- 125 ml cream
- ¼ cup chives chopped
- salt & pepper
Instructions
- Place quinoa and water in a saucepan, pop a lid on and bring to a boil. Once boiling, reduce heat and simmer for 15 minutes or until water has been absorbed and quinoa is tender. Place a clean tea towel under the lid and stand for 5 minutes to absorb any excess moisture. Allow quinoa to cool.
- Preheat the oven to 175C. Line a 32x22cm rectangle baking dish with baking paper.
- Place the goats' cheese, eggs, cream, salt & pepper in a bowl and whisk until smooth and combined. Stir through the quinoa. Pour the mixture into the prepared pan and place in the oven. Bake for 35 minutes or until the mixture is cooked through and firm to touch (similar to a frittata).
- Remove from oven and allow to cool in the pan. Once cooled, place in the fridge until ready to serve.
- To serve, cut the slice into even-sized pieces. The size is up to you - it depends on what you want to top each piece with.
Notes
Suggested toppings:
1. Smoked salmon and horseradish cream. Simply stir a tablespoon of store-bought horseradish cream through a 300g tub of sour cream. Add a squeeze of lemon and season with salt & pepper.
2. Tomato, olive and basil salsa. Simply seed and dice a couple of tomatoes and place in a bowl. Add some chopped pitted olives (I love the Gwydir Grove brand - which we sell at Kitchen to Table), and some finely shredded basil. Add a grind of black pepper and a drizzle of olive oil (such as the delicious Gwydir Grove EVOO - once again available at Kitchen to Table). Place a blob of sour cream onto the quinoa bite, then add a spoonful of salsa...yum!
1. Smoked salmon and horseradish cream. Simply stir a tablespoon of store-bought horseradish cream through a 300g tub of sour cream. Add a squeeze of lemon and season with salt & pepper.
2. Tomato, olive and basil salsa. Simply seed and dice a couple of tomatoes and place in a bowl. Add some chopped pitted olives (I love the Gwydir Grove brand - which we sell at Kitchen to Table), and some finely shredded basil. Add a grind of black pepper and a drizzle of olive oil (such as the delicious Gwydir Grove EVOO - once again available at Kitchen to Table). Place a blob of sour cream onto the quinoa bite, then add a spoonful of salsa...yum!