Anyone who's anyone is buying like at least eight bottles of Frank's at the store this week. I mean isn't it like a total superbowl necessity?
I don't know who's playing. I don't care who's playing. I didn't even know when the superbowl was till like five minutes ago. What I do know is that an ample supply of snackities doused in hot sauce and a bowl or three of spinach and artichoke dip are absolutely positively non-negotiably essential to the experience.
I mean, lezzz be real. It's not about the offense and the defense and the quarterback and the linebacker. (Are you impressed with my sports knowledge right now?!)
It's about the FOOD.
It's about the keeeeeeen-waaaaaaa.
I love hot sauce almost as much as I love hummus. Almost. But not quite, because that would be treason. Hummus without hot sauce is like ice cream without hot fudge. It's totally fine on it's own, but pretty ground shattering with the addition.
I was noshing on the last three tomato, basil and mozzarella quinoa bites dipped in Frank's when it dawned on me. Why not put the Frank's IN the bites? HELLOOOOOOOOOO. It was a mildly life-changing thought. Sometimes I lurve my brain.
I ran to the kitchen to re-make them and decided to just nix the tomato and basil and add a quarter cup of Frank's. These little babies come together in minutes, especially if you have cooked quinoa on hand. Since they're made in a mini muffin tin, you can eat like seven at a time and then instagram it and say hashtag normal.
You should probably dip these buffalo bites in more buffalo sauce. And maybe some ranch? #Obvi.
Cheesy Buffalo Quinoa Bites
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 16 bites 1x
- Category: Appetizer
Description
Bite-sized cheesy buffalo snacks perfect for the big game!
Ingredients
- 1 cup vegetable broth
- ½ cup quinoa, uncooked (I used red quinoa)
- 2 eggs, beaten
- 2 tbsp almond meal
- 2 garlic cloves, minced
- ¼ cup Frank's hot sauce
- ¼ cup shredded mozzarella cheese
- 2 tbsp + 1 tbsp grated Parmesan cheese
Instructions
- Preheat oven to 350F. Spray a mini muffin tin with cooking spray.
- Bring broth and quinoa to a boil in a medium pot. Once boiling, reduce heat and simmer (covered) for about 15 minutes, or until all the liquid is absorbed. Set aside to cool.
- In a large bowl, combine eggs, almond meal, garlic, hot sauce, mozzarella cheese and 2 tbsp of Parmesan. Stir well to combine.
- Spoon batter into mini muffin tin. Sprinkle bites with the remaining one tbsp of Parmesan. You'll need to make two batches unless you have a 24-cup muffin tin.
- Bake for 20 minutes. Serve hot with celery and ranch!
Notes
Adapted from my Tomato, Basil and Mozzarella Quinoa Bites
Bethany says
These look great! With the NFL playoffs back on, this would be a great treat for me to make this weekend. Any recommendations for a substitute for the almond meal?
Alexis says
You could use any kind of flour!
Alexis says
I'm so glad to hear that it worked in a regular muffin tin! GREAT call on using siracha. Major yum!
Kathy says
I meant to tell you that these are amazing! I made them for our annual Superbowl (for a "healthier" option beyond wings and beer) and they were a hit! I used Sriracha sauce instead of Frank's Hot Sauce as that is what I happened to have and it was perfect! I have made these every weekend since the Superbowl too just to take to work every day! Easy, healthy lunch! Oh.. I also use a regular muffin tin as I didn't have a mini one and they turned out wonderfully! Thanks so much!
katie says
i want these in my mouth right now! yummmmm. cant wait to make these. with maybe some melted mozz on top for extra cheesy goodness!