Kale Quinoa Bites

Ingredients

Contains: egg, milk, wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• unsalted butter
• 2 1/2 cups cooked quinoa, at room temperature
• 4 large eggs, beaten
• scant 1/2 teaspoon fine grain sea salt
• 1 small onion, finely chopped
• 1/2 cup crumbled feta
• 1 clove garlic, minced
• 1 cup very finely chopped kale
• 1/2 cup shelled edamame
• 3/4 cup breadcrumbs
• to serve: avocado, chives.

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Grease a mini muffin tin generously with butter.

2. Melt a little butter in a skillet over medium heat. Add the onion and cook about 5 minutes until soft, then stir in the garlic and cook 1 minute more.

3. Add the finely chopped kale and shelled edamame to the skillet and cook about 3 minutes until the kale wilts. Remove from the heat.

4. In a large bowl, combine the cooked quinoa, beaten eggs, salt, crumbled feta, breadcrumbs and the vegetable mixture. Stir until evenly combined.

5. Spoon the mixture into the prepared muffin cups, filling each almost to the top and pressing it down lightly.

6. Bake 18 to 20 minutes until the bites are set and firm and an instant-read thermometer inserted in the center reads 160°F (71°C). Let cool 5 minutes in the tin.

7. Loosen the bites with a knife and lift them out. Top with sliced avocado and chopped chives before serving.