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In the realm of nutritious and satisfying snacks, Mini Southwest Quinoa Bowl Bites stand out as a flavorful option that is both healthy and easy to prepare. With the rising popularity of quinoa as a superfood, these delightful bites have garnered attention for their versatility and ability to pack a punch in terms of taste and nutrition. Whether you're hosting a gathering, looking for a quick meal prep solution, or simply in need of a light lunch, these quinoa bites serve as an ideal choice. The combination of textures—from the crispiness of the outer layer to the savory filling—along with a medley of spices, makes them an irresistible treat that appeals to a wide range of palates.

Mini Southwest Quinoa Bowl Bites

Discover the deliciousness of Mini Southwest Quinoa Bowl Bites, a nutritious snack that combines the superfood quinoa with vibrant Southwest flavors. These easily prepared bites feature a satisfying mix of black beans, corn, bell peppers, and spices, making them perfect for gatherings or quick meal preps. Packed with protein and flavor, they are ideal for enhancing your healthy eating routine. Enjoy them warm or at room temperature for a tasty treat everyone will love!
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Ingredients
  

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth (or water)

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

1 cup corn (can be fresh, frozen, or canned)

1 bell pepper (choose red, yellow, or green), diced into small pieces

1 small red onion, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon chili powder (adjust based on spice preference)

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup fresh cilantro, finely chopped

Juice of 1 lime

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 with the vegetable broth (or water). Bring the mixture to a rolling boil over medium-high heat, then lower the heat to a simmer. Cover the saucepan and let it cook for 15-20 minutes, or until the quinoa has absorbed all the liquid and is fluffy. Once done, remove from heat and allow it to cool slightly.

    Prepare Ingredients: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced bell pepper, red onion, ground cumin, smoked paprika, chili powder, and a sprinkle of salt and pepper. Use a wooden spoon to mix everything together thoroughly, ensuring the spices coat the ingredients evenly.

      Assemble the Mixture: Gently fold in the halved cherry tomatoes, diced avocado, chopped cilantro, and freshly squeezed lime juice into the quinoa mixture. Be careful not to mash the avocado; you want to keep the pieces intact for texture and flavor.

        Preheat Oven: Preheat your oven to 375°F (190°C). Generously grease a mini muffin tin with olive oil to ensure the quinoa bites don’t stick.

          Fill Muffin Tin: Carefully spoon the quinoa mixture into each mini muffin cup, pressing down lightly to compact the mixture. Fill each cup almost to the brim for maximum yield.

            Top with Cheese: Sprinkle a small amount of shredded cheese on top of each filled muffin cup, allowing it to melt and create a delicious crust during baking.

              Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the tops are a lovely golden brown and the edges have crisped up.

                Cool and Serve: After baking, remove the muffin tin from the oven and let the bites cool for a few minutes. Gently lift each bite out with a small spoon or fork. Serve warm as a delightful appetizer or snack, garnished with extra cilantro if desired.

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