Happy Forest Quinoa, Broccoli and Cheese Sticks
Baked sticks that are tender inside, made with fluffy quinoa, finely chopped broccoli, and melty cheese. They are easy for little hands to hold, ideal for kids, and perfect for a fun savory meal or snack.
Ingredients
- 80 g uncooked quinoa (enjuagada)
- 180 ml water (for cocer the quinoa)
- 120 g broccoli (finely chopped)
- 100 g shredded mozzarella cheese (parte for the mezcla and parte for terminar)
- 1 unit egg (lightly beaten)
- 40 g breadcrumbs (ajusta si the mezcla queda muy húmeda)
- 50 g carrot (grated fina)
- 10 g chives (finely chopped)
- 10 ml olive oil (for engrasar and brush)
- 1 g garlic powder
- 2 g salt
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Rinse the quinoa under cold water. Place it in a saucepan with 180 ml water and a pinch of the salt. Cook over low heat for 12 to 15 minutes, until the water is absorbed and the quinoa is tender. Let it cool for 5 minutes.
- 2
2. Meanwhile, preheat the oven to 200 °C / 400 °F. Lightly grease a small rectangular pan or baking sheet with 1 teaspoon of the olive oil.
- 3
3. Steam the broccoli for 3 to 4 minutes, just until tender but still bright green. Chop it even more finely if needed so the sticks bake evenly.
- 4
4. In a large bowl, combine the cooked quinoa, broccoli, grated carrot, chives, garlic powder, the remaining salt, the beaten egg, breadcrumbs, and 80 g of the shredded mozzarella cheese.
- 5
5. Mix very well until you have a compact, moldable mixture. If it feels too wet, add a little more breadcrumbs, 1 tablespoon at a time.
- 6
6. Transfer the mixture to the pan or place it on the baking sheet, shaping it into a rectangle about 2 cm thick. Press firmly with a spatula or clean hands to compact it well.
- 7
7. Brush the top with the remaining teaspoon of olive oil and sprinkle the remaining 20 g mozzarella cheese over it.
- 8
8. Bake for 20 to 25 minutes at 200 °C / 400 °F, until the top is set and lightly golden.
- 9
9. Let rest for 5 minutes out of the oven. Cut into sticks and serve warm.
Chef tips
For a firmer texture, chill the mixture for 10 minutes before baking. If you want them more golden, bake 2 extra minutes at the end while watching closely.
Substitutions
You can use Oaxaca cheese or Monterey Jack instead of mozzarella. Chives can be replaced with finely chopped parsley. For a gluten-free version, use gluten-free breadcrumbs.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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