Quinoa and Kale Bites


  • 2 Cups cooked quinoa
  • 1 Cup cooked Kale, chopped finely
  • ½ cup shredded cheddar cheese
  • ¼ cup freshly grated parmesan cheese
  • 1 egg
  • ¼ cup Bread crumbs
  • 2 Tbsp Tuscan Herb Olive Oil – plus more to oil pan
  • a small bunch of chopped fresh basil
  • 1 garlic clove, grated
  • salt and pepper


  1. Place all ingredients in a large bowl and mix well.
  2. Oil a 12-muffin tin with Tuscan Herb olive oil. Fill each muffin cup ¼ full (adding more if you get to the end and there is still mix in the bowl). Press down on the mixture, and bake for 10-15 minutes or until they begin to turn golden brown around the edges.
  3. Let cool 2-5 minutes and then carefully take out of muffin tins and let cool completely.
These bites will keep in the fridge for up to five days.
February 14, 2019 — The Unrefined Olive