Teriyaki Quinoa Bites

Step 1

Measure out 1 cup of quinoa, you will have a bit extra. (When I make quinoa, I prefer to make a large batch and freeze any extra so that I don't need to cook more every time I want to make this recipe.)

Step 2

Rinse the quinoa under water until the water runs clear. Do not skip this step as quinoa has a coating called saponin which will result in a bitter, unpleasant flavor if not rinsed off.

Step 3

Add 1 cup of quinoa and 1 ½ cups of water to a pot. Bring to a boil, then lower the heat to simmer and cover. Cook for 15 minutes, remove from heat to rest for 5 minutes. Uncover and fluff with a fork.

Step 4

Cook the chicken using your preferred method. It doesn't really matter how this is achieved as it will eventually be chopped into small pieces to fit into the bite sized snack.

Step 5

Note that ground meats will work just as well if you would prefer to use ground chicken or turkey.

Step 6

Preheat your oven to 350°F.

Step 7

Cut the chicken breast into small pieces (less than ¼" ideally).

Step 8

Measure out the cooked quinoa and mix all of the ingredients into a large bowl until incorporated.

Step 9

Spray a mini muffin tin with oil and fill each well with the mixture. Bake in the oven for 15-17 minutes. I highly suggest buying a large mini muffin tin. It will help take your snack game to the next level. I use this 48 well Mini Muffin Tin.

Step 10

Allow the bites to cool to room temperature and place them into a large ziplock bag. Remove as much air as possible and place in the freezer. You must make sure they have cooled completely as if they are still warm when placed into the bag, steam will be trapped and lead to the formation of ice crystals.