These protein-packed quinoa bites make a great party appetizer or snack!

I hope that you had a fun-filled, relaxing weekend. The weather in LA was beautiful, with highs in the 70s, so I took a day to enjoy the outdoors and spend time with my 5-year-old niece Sherman.

You should know that I usually spend time with Sherman at her home, where her parents and grandmothers are always there to “back up.” So, taking her out on her own was a big thing for me.

I took her first to her morning dance class across the town. She was adorable in her purple tutu. I peeked through the window and saw her style. I may be biased, but she was the best.

We then went to Marie Callendar for breakfast. She told me that she had already eaten breakfast, so a small stack of pancakes would be a “snack.” And, to my surprise, on Saturdays, kids eat for free! I was thrilled because we always see these deals in the city but never get to take advantage of them. These kids’ portions are massive! Why don’t we get such values?

What’s that dog stuffed toy you see? Sherman found the stuffed dog in my car and fell in love. We had a photoshoot in our booth with him. She even fed him orange juice and pancakes!

We then went to the park to chase squirrels and feed them grass. Sherman strapped the dog to the swing.

It was a lot of fun to spend the day with her, and I’m sure I had more fun taking pictures than she did. It was a lot to take her around for the day, but I’m excited to do it again.

The buffalo chicken quinoa bites were created to stop me from snacking. I always snack on “real” food to save money, but I never feel satisfied. I end up eating more than I should. To avoid this, I decided that I would make some quinoa bites using leftover chicken breast I had in my fridge.

The recipe was easy to make since all you had to do was mix it up in a large bowl and bake it in a mini-muffin pan. While these little quinoa muffins are baking to perfection, you can prepare the dipping sauce using some Greek yogurt and blue cheese crumbles. You can enjoy the dipping sauce guilt-free because it is made from Greek yogurt.


  • 1 cup cooked quinoa
  • 1 cup of shredded chicken
  • 1/4 cup goat cheese
  • 1/4 cup sharp cheddar
  • 1/4 cup buffalo sauce
  • 1/4 cup Panko
  • One large egg, beaten
  • Whole wheat flour, two tablespoons
  • To taste, add Kosher Salt and freshly ground Black Pepper

For the Dipping Sauce

  • 1 cup Greek yogurt
  • 1/4 cup blue cheese
  • Half a teaspoon of garlic powder
  • Half a teaspoon of dried dill
  • Half a teaspoon of dried parsley
  • To taste, add Kosher Salt and freshly ground Black Pepper


  • Combine Greek yogurt with blue cheese, dill, and parsley in a small dish. Add salt and pepper to taste.
  • Preheat oven to 350 degrees F. Lightly lubricate a mini muffin pan or spray with nonstick spray.
  • Combine quinoa with chicken, goat’s cheese, sharp cheddar, and buffalo sauce in a large bowl. Add Panko to the mixture, along with egg, flour, pepper, salt, and Panko.
  • Use a small cookie spoon to scoop the mixture into the muffin tray evenly. Each one should have about 1 1/2 teaspoons.
  • Bake for 18-20 mins or until golden brown and set.
  • Serve immediately with dipping Sauce.

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