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Easy Recipes For Kids
Carrot Parsley Quinoa Bites
by Amie Valpone,
Gluten-Free and Dairy-Free


  • 1 cup uncooked quinoa
  • 2 large eggs
  • 12 Tillen Farms Crispy Carrots, cut into 1/6 inch pieces
  • 1 cup dairy-free shredded mozzarella cheese
  • 1/2 cup finely chopped fresh parsley, plus more for garnish
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground pepper
  • 1 tsp. chili powder
  • 1 cup of salsa, for serving


Cook quinoa according to package directions. Prepare a muffin pan with nonstick baking spray.

Preheat oven to 350 degrees F.

In a large bowl, combine cooked quinoa with remaining ingredients, except salsa; mix well to combine.

Transfer quinoa mixture to the prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.

Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove quinoa snacks from the muffin cups.

Transfer to a serving platter; serve with a sprinkle of fresh parsley and a side of salsa for dipping.

Place brie on a serving plate and microwave for 30 – 60 seconds on high power until soft. Top the brie with the cherry mixture and serve with crackers or toasted slices of French bread.