Quinoa Veggie Bites With Greens
Something I have been doing for years is meal prepping protein packed veggie bites. These started off as my alternative to chicken nuggets since I don’t eat meat but now they have become a staple in my meal plan. I have made a variety of different kinds and these ones quickly became a favorite after trying them once.
I love prepping these to have something grab and go at lunch time and they are perfect for kids lunches too which makes my life a little easier.
For these bites I use quinoa, eggs and almond flour which are great sources of protein. This is important for fullness and satiety and it plays an essential role in preventing muscle loss, building muscle, improving skin health, supporting immunity and more.
I also included flax meal which provides a great source of fiber and healthy fats both of which play a role in satiety which help keeps cravings at bay.
Here’s how I made these:
What you need (makes about 20 nuggets):
1 cup almond flour
1 cup cooked quinoa
1 1/4 tsp salt
2 eggs
1 medium zucchini shredded
1 cup chopped kale or spinach
2 tbsp flax meal
1/3 cup diced red onion
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
A pinch of fresh ground black pepper
Directions: Preheat your oven to 415. Line a baking sheet with parchment paper. In a large mixing bowl combine all of the ingredients together until well combined. Then begin scooping about 2 tbsp of batter per nugget and placing on the baking sheet. Lightly press down each to flatten. Bake for 25 minutes or until golden brown on top. Remove from oven, let cool and enjoy on a veggie wrap or dip in your favorite sauce.
Store these in the fridge for up to 5 days or in the freezer for longer. I store mine in the fridge and heat up on a stove top pan or in the oven for something quick for lunch. We also make these for dinner sometimes and serve with sweet potato fries!