Directions
Preheat the oven to 350°F.
Soak the quinoa for 5 minutes and drain. In a saucepan over high heat, combine the quinoa with the broth and 1 tablespoon of the ghee and bring it to a boil. Stir well, reduce the heat to low, and cook, covered, for 10 to 15 minutes, or until the quinoa is fluffy.
Combine the eggs, cucumber, cheese, basil, cumin, cayenne, salt, and remaining ghee in a large bowl. Stir in the quinoa.
Pour the mixture into a 12-cup nonstick muffin tin and top with the nuts, if desired. Bake the power bites for 20 minutes. Remove them from the tin and let cool on a rack so you don’t burn your excited mouth. Douse them in hot sauce if you like an extra kick!
Nutrition Information
Serves: 12 | Serving Size: 1 bite
Per serving: Calories: 119; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 50mg; Sodium: 555mg; Carbohydrate: 12g; Dietary Fiber: 1g; Sugar: 1g; Protein: 6g
Ingredients
1 cup dry quinoa (certified gluten-free if necessary)
2 cups vegetable broth (certified gluten-free if necessary)
2 tablespoons ghee or extra-virgin olive oil
3 large eggs, lightly beaten
1 medium cucumber, shredded
1/2 cup pecorino cheese (certified gluten-free if necessary)
1/4 cup basil, julienned
2 teaspoons cumin
1 teaspoon cayenne
2 teaspoons sea salt
12 whole pecans or walnuts (optional)
Hot sauce, to taste (optional)