Mini Quinoa Bites {Virtual Baby Shower!}

If you've been reading my blog for at least a little while, then you know that I have a few favorite food blogs that I read and that I get most of my inspiration from.  So I about jumped out of my skin with excitement when Erin from Texanerin Baking asked me if I wanted to participate in a Virtual Baby Shower for Caroline of Chocolate and Carrots.  Caroline is one of my very favorite food bloggers and biggest inspirations! 

Mini Quinoa Bites with Goat Cheese Pesto

I am honored to be apart of her baby shower today.  I only wish we could all be in the same place to celebrate our blogging friendships and the upcoming birth of her little one!  Plus, I wish I could eat all of these amazing recipes from such an awesome group of talented ladies!

Mini Quinoa Bites with Goat Cheese Pesto

Congratulations Caroline! I am so excited for you and your hubby and wish you all the best with a healthy happy baby in a few weeks!

Caroline's Baby Shower Menu
Drinks:
Healthy Food For Living - Carrot Cake Colada
Bran Appetit - Strawberry Mint Sparkling Lemonade

Savory:
Baked Bree - Pancetta and Chive Quiche
Simply Whole Kitchen - Mini Quinoa Bites with Goat Cheese Pesto

Pastries:
Food Doodles - Chocolate Peanut Butter Cream Filled Whole Wheat Cream Puffs
Kevin & Amanda - Baby Cinnamon Buns

Desserts:
Baked by Rachel - Mini Lemon Lime Cheesecakes
Bake Your Day- No Bake Lemon Cheesecakes with Lemon Blueberry Sauce
Eat Good 4 Life - No Bake Mini Raspberry Cheesecakes
Fearless Homemaker - Angel Food Cupcakes with Whipped Vanilla Cream
Itzy’s Kitchen - 10 Grain Chocolate Chip Cookies
Keep It Sweet - Peanut Butter Cake with Salted Caramel Cream Cheese Icing and Chocolate Ganache
Texanerin Baking - 100% Whole Grain Chocolate Carrot Cake Cupcakes

Mini Quinoa Bites with Goat Cheese Pesto
3 c cooked quinoa
3 tbsp chives, chopped
1/2 c carrots, diced
1 c zucchini, shredded
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1 c Parmesan cheese, shredded
1 tsp dried parsley
4 eggs
1 tbsp Dijon mustard
1/2 c whole wheat panko breadcrumbs
1/4 c olive oil

Prepare your quinoa to package directions and let it cool.  In a bowl combine the quinoa with the chives, carrots, zucchini and parmesan cheese. In a small bowl, whisk your eggs with the garlic powder, onion powder, salt, pepper, parsley and dijon mustard.  Pour the egg mixture into the quinoa mixture and mix well.  Add the breadcrumbs 1/4 c at a time (you want the mixture to be slightly wet).

Preheat a large skillet on medium heat.  Add 2 tbsp of your olive oil.  Using a tbsp measuring spoon, scoop the quinoa mixture.  Then use damp fingers to flatten into a small cake.  Cook the mini cakes in the olive oil for 2-3 minutes per side or until browned.  Once cooked, drain on a paper towel.

Goat Cheese 'Pesto'
1 c of fresh basil
1/4 c of pecans
4 oz of goat cheese
1 tbsp olive oil

Combine all ingredients into a food processor and pulse until nuts and basil are chopped and all ingredients are combined.  Either spoon onto the top of the quinoa bites or put into a piping bag and squeeze onto the bites.