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Quinoa Pizza Bites

By Kristen Mccaffrey Mar 01, 2013

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source: slenderkitchen.com

adapted from: iowagirleats.com

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189

Calories

18g

Carbs

Fat

12g

Protein

Weight Watchers^® SmartPoints™

(5 PointsPlus^®)

Recipes Content

Recipe

250 Calories, Freezer Friendly, Grain and Legume, Kid Friendly, Make Ahead, Pizza, Quick and Easy, Vegetable

Dinner, Lunch, Snack

Gluten Free, Vegetarian, Weight Watchers^®

Rating: 0 - 0 comments

These Quinoa Pizza Bites may become your favorite healthy snack or quick meal. You'll be amazed at how quickly kids scarf down these yummy little bites.

Lately I have been wanting to "pizza-fy" everything. Chicken can easily become pizza with some marinara sauce, cheese, and toppings. Eggs, no challenge there, they make the perfect crust for a pizza frittata. So of course I had to make more pizza treats like this quinoa pizza bites. Packed with healthy quinoa and veggies, your family will never guess that they are good for them. Make them with any toppings you like and have a snack or meal that everyone will love.

Prep Time

Quinoa Pizza Bites

Prep Time:

10 min

Cook Time:

25 min

Total Time:

35 MINUTES

Ingredients

2 cups cooked quinoa
2 U eggs
2 U egg whites
1 tbsp. tomato paste
1 cup part skim shredded mozzarella cheese
1/4 cup Parmesan cheese
1 tsp. Italian seasoning
1 tsp. garlic powder
1/2 cup zucchini, diced
1/2 cup summer squash, diced
1/2 cup red pepper, diced
1/2 cup black olives, chopped

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Nutritional Facts

Serving Size:

2 muffins

Amount Per Serving

Calories 189

Calories from Fat 73

% Daily Value *

Total Fat 8g

12%

Saturated Fat 3g

15%

Monounsaturated Fat 1g

Polyunsaturated Fat 0g

Cholesterol 75mg

25%

Sodium 317mg

14%

Total Carbohydrate 18g

Dietary Fiber 3g

11%

Sugars 2g

Protein 12g

Directions

Preheat the oven to 350 degrees. Spray a standard muffin tin with cooking spray. Make sure to spray it well so the cheese doesn't stick. You can also make these as mini muffins.
Microwave the zucchini, summer squash, and red pepper in a small container with a few tablespoons of water until soft. You can also saute them until tender.
Combine all the ingredients in a bowl. You can use 2 cups of any toppings you like and substitute those for the zucchini, summer squash, red pepper, and olives.
Press down into the a muffin tin. Bake for 25-30 minutes until golden brown. For mini muffins, bake for 15-20 minutes.

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† SmartPoints™ and PointsPlus^® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.