Buffalo Chicken Quinoa Bites

We needed something more savory and “healthy” to go along with our crostini, so we found this fun recipe for quinoa balls that goes along with our easy fast and yummy theme. Crispy on the outside, cheesy and meaty on the inside with a great chew from the quinoa meant the plate was empty far too quickly!

Buffalo Chicken Quinoa Bites with Greek Yogurt Blue Cheese Dip

Enough for 4 appetizer servings

  • 1 cup cooked quinoa
  • 1 cup shredded chicken
  • ¼ cup goats cheese
  • ¼ cup sharp shredded cheddar
  • ¼ cup buffalo sauce
  • ¼ cup Panko bread crumbs
  • 1 large egg, beaten
  • 2 tablespoons whole wheat flour
  • Salt and pepper to taste

Dipping sauce:

  • 1 cup Greek yogurt, preferably full or part fat
  • ¼ cup blue cheese, crumbled
  • ½ tsp garlic powder
  • ½ tsp dried dill
  • ½ tsp dried parsley
  • Salt and pepper to taste

In a small bowl, combine the Greek yogurt, blue cheese, garlic powder, dill and parsley together and whisk well until combined. If the blue cheese chunks are too large mash them with a fork and re-whisk mixture. Season with salt and pepper to taste. Cover and set aside in the refrigerator.

Preheat the oven to 350F. Lightly oil a mini muffin pan and set aside. In a large bowl, combine the all of the quinoa bite ingredients (quinoa, chicken, cheese, etc) together and season with salt and pepper to taste. Using a small cookie scoop or two spoons, scoop the mixture evenly into the muffin tray, about 1 ½ tablespoons each. Bake for 18-20 minutes, or until the bites are golden brown and set. Serve right away with the dipping sauce.