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Community Table from Epicurious

from Epicurious

Take your place at the table

Finger food is simple…right? Wrong. It can be simply consumed (usually without a mess), easily transported for to-go meals, etc. But finding finger food with more substance than carrot sticks AND flavor?  Not so simple. Packed protein, carbohydrates, veggies and dairy, this recipe fits the sizable bill.


1 red pepper, chopped finely

1 cup spinach, chopped finely

1 tablespoon sundried tomatoes, chopped finely

1/2 cup uncooked quinoa

1 egg

1 ounce goat cheese

1 tablespoon feta cheese

Black pepper

Basil salt


Olive oil


1 – Preheat oven to 350 degrees.

2 – Put 1/2 cup dry quinoa in a pan and add 1 cup boiling water. Bring to a boil. Once boiling, decrease heat to a simmer and cover the pan. Turn off heat once the water is absorbed, but leave covered.

3 – Meanwhile, place red pepper in a pan, toss with olive oil and bake until soft.

4 – Mix the red pepper, spinach, sundried tomatoes and both cheeses into the quinoa. Add seasonings to taste.

5 – Wait for the mixture to cool. Once cooled, add the egg.

6 – Brush with a thin coat of olive oil and bake until golden brown, around 40-45 minutes.

7 – Eat as is, or serve atop a spinach salad, garnished with blackberries or grapes.

Thanks to http://littlegrazers.com/feta-red-pepper-and-spinach-quinoa-balls/#.UTIvL7vLjhF for inspiration!

Read the original on: Brianna R. Wilson

Brianna R. Wilson, Brianna Rose Wilson

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I am an aspiring writer, specializing in culinary journalism.