Mini Southwest Quinoa Bowl Bites

In recent years, the healthy eating movement has gained tremendous momentum, with more individuals gravitating towards nutritious, plant-based options that don’t compromise on taste. Among these, quinoa has emerged as a prominent superfood, celebrated for its impressive health benefits and versatility in a variety of dishes. Enter the Mini Southwest Quinoa Bowl Bites—a delightful fusion of flavors and textures that serves as an ideal snack, appetizer, or meal prep option. These bite-sized morsels are not only appealing to the palate but also provide a nourishing boost, making them perfect for vegetarians and health-conscious eaters alike.

Discover the delicious Mini Southwest Quinoa Bowl Bites, a perfect blend of flavors and nutrition ideal for snacks, appetizers, or meal prep. This easy recipe features quinoa, black beans, corn, and vibrant vegetables, packed with protein and fiber. Not only are they vegetarian-friendly, but these bite-sized delights are customizable to suit any taste. Enjoy these wholesome bites that are not just tasty but also nourish your body with essential nutrients!

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Ingredients

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 bell pepper (red, yellow, or green), diced

1 small red onion, finely chopped

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon chili powder (adjust for spice preference)

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup fresh cilantro, chopped

1 lime, juiced

1/2 cup shredded cheese (cheddar or Monterey Jack) for topping

Olive oil, for greasing the muffin tin

Instructions

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside to cool slightly.

Prepare Ingredients: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced bell pepper, red onion, cumin, smoked paprika, chili powder, salt, and pepper. Mix well to incorporate all ingredients.

Assemble the Mixture: Add the cherry tomatoes, diced avocado, cilantro, and lime juice to the quinoa mixture. Stir gently to avoid mashing the avocado, ensuring all ingredients are evenly distributed.

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a mini muffin tin with olive oil to prevent sticking.

Fill Muffin Tin: Spoon the quinoa mixture into the greased mini muffin tin, pressing down lightly to compact the mixture. Fill each cup to the brim.

Top with Cheese: Sprinkle a little shredded cheese on top of each filled muffin cup.

Bake: Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and the edges are crisp.

Cool and Serve: Remove from the oven and let the bites cool for a few minutes before gently removing them from the muffin tin. Serve warm as appetizers or snacks, garnished with additional cilantro if desired.

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 24 bites