When I accepted an invitation to become a Cabot Fit Team Member, I have to admit…. I did it for the CHEESE.
Don’t get me wrong, I’m so excited to share my love of fitness and balanced nutrition on a broader platform. Plus, I can’t wait to meet Cabot Co-op farmers – pet a few cows - BUT at the end of the day, it’s ALL about the cheese for me.
I LOVE good cheese. Before my Celiac diagnosis, I thought I was lactose intolerant. So actually finding out that I needed to avoid gluten instead of dairy was a bit of a happy moment. (A bit – it still sucked big time)
This month I worked on a recipe for Cabot, and I couldn’t wait to share it with you guys! It reworks one of my original recipes – improving the flavor by using a sharper cheddar.
Cheesy Cabot Quinoa Bites
These little babies are PERFECT for a quick lunch, snack on the go, or a supper prepped ahead of time. Full of protein and fiber, I LOVE how easy these come together.
Cheesy Cabot Quinoa Bites – gluten free
2 cups cooked quinoa - You can easily make your quinoa a few days in advance
2 large eggs, whisked
1 1/2 cup shredded carrot
1/4 cup chopped fresh cilantro
1/2 cup grated Cabot Alpine Cheddar (or Cabot Catamount Hills if you have access to a Whole Foods)
2 scallions, diced
2 cloves garlic, minced
2 Tbs Flaxseed Meal
1/2 tsp. salt and pepper
Preheat oven to 350 degrees. Mix together all the ingredients except the eggs. Once mixed, add in two large eggs - whisked. Mix well. Let the mixture sit for 5 minutes so the flavors meld.
Spray a mini muffin tin or brownie bites pan with cooking spray. Using a spoon, distribute the quinoa mixture into the tins, filling to the top. Bake 15 minutes - check to see if golden brown and slightly crisped. If not, bake for an additional 5 minutes.