Good eats

Pizza Quinoa Bites

This post is one I have been meaning to get to for quite some time.

Last year, we were lucky to host a farm concert and gathering of friends.

As with most gatherings, food was a part of the event.  I tell ya what, there are few things better than a potluck meal.  So many beautiful dishes and ingredients!  So many textures and tastes.  Potlucks are a fun way to sample the world of culinary delights.

The recipe I am posting today comes from a big supporter of PTHF, and I can attest to the deliciousness of these wonderful little pizza bites.

So, nearly a year later, I am introducing you to P.G.’s “Mini Pizza Quinoa Bites” as she shared with me.  Enjoy!

Mini Pizza Quinoa Bites – From Iowa Girl Eats

Makes 24 bites


2 cups cooked quinoa, cooled slightly or chilled (about 1/2 cup uncooked quinoa – be sure to rinse well before cooking)

2 whole eggs

2 egg whites

2 cups chopped pizza toppings (pepperoni, black olives, pineapple, ham, onions, sausage, peppers, etc.)

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1 teaspoon Italian seasoning

Pizza sauce, for dipping


1. Preheat oven to 350 degrees, line a baking sheet with foil, then spray a 24-cup mini muffin tin VERY well with nonstick spray and set aside.

2. Add all ingredients except pizza sauce to a large bowl then stir to combine. Fill mini muffin tin cups to the top with the mixture then place on prepared baking sheet and bake for 15-20 minutes, or until golden brown. Let cool for 5 minutes before removing from cups. Serve with warmed pizza sauce.

3. TO FREEZE: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag.

Microwave for 20-40 seconds depending on how many you’re reheating.

4. FOR REGULAR-SIZED MUFFIN TINS: Bake for 25-30 minutes (Note: I have not tried this myself, although several readers have left comments saying this works!)

I used Near East Quinoa blend of quinoa and brown rice (boxed) Roasted red pepper and basil flavored.

Chopping takes a long time so use the food processor.

Can be made a bit smaller and get 36 – 48.


Finally reaping some bounty 

 It’s been remarkably warm. Spring fever is in full swing. I want fresh green, leafy things.  I’ve not peeked under the row covers in weeks…may be a month and a half. 

  So pretty!

So excited! 

 Finally reaping some bounty!

Let’s dig in!

Winter harvests

Here are some snapshots of a few winter harvest we are enjoying on the farm at the moment…

Dangling some carrots

Dangling some carrots

There are few things as delicious as an over-wintered carrot. The slip nip of the colder temps causes the carrots to become sweeter (stress = more sugar production). Crunchy and sweet? Perfect.

Kennebec tater

Kennebec tater

A cozy layer of straw mulch helps protect these spuds (and 3 other varieties) from the sun and the nip of frost. Other than the pups digging them up in pursuit of voles, we will be dining off of these guys well into the spring/early summer.

Dent corn

Dent corn

The corn in this photo is called “Bloody Butcher,” an  heirloom dent corn dating from the mid 1800s and likely was traded between settlers and Native Americans. Dent corn was used mainly for grinding into meal or flour, but it can be roasted or fried (is a sweet corn) as well. Mostly, it is used for decorative purposes today. Here is a little story from NPR entitled “On The Trail To Preserve Appalachia’s Bounty Of Heirloom Crops” that gives a slightly regional perspective on this historical variety.

I have been looking into home mills. I am interested in trying my hand at grinding some of these kernels into a flour or meal. Anyone try that before? Regardless, this variety is a staple in our garden for its beauty and history.

Pickled beets

Pickled beets

These jars full of burgundy goodness have become a winter staple for us. Pickled beets. They are zingy, textured and simply delicious. This season wasn’t our best beet crop, but what was left over was all harvested and canned. It was the top item on my to-do list this month. To think I hated beets all my life until I started growing them. Beets from a tin can (what we grew up with) DO NOT COMPARE to fresh beets. And THESE canned beets are miles above all. Served on their own as a side or sliced onto greens with a pungent cheese and vinaigrette dressing…beets are on the winter menu often.