Description

These Coconut Crusted Brie Stuffed Quinoa Bites are a deliciously crispy appetizer featuring a creamy brie center enveloped in a flavorful quinoa and cannellini bean mixture, coated with panko and shredded coconut, and baked to golden perfection. Served alongside sweet and tangy cranberry sauce with a hint of orange zest and optional jalapeño heat, they make an impressive finger food for parties or special occasions.

Ingredients

Scale

Quinoa Bites:

2 cups cooked quinoa
1 cup cannellini beans, mashed
1/2 cup panko bread crumbs
1 large egg, lightly beaten
1 clove garlic, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup blue cheese, finely crumbled (or substitute mozzarella or goat cheese)
1 ounce wheel of brie, chilled

For Coating:

2 eggs, beaten
2 tablespoons coconut milk or buttermilk
3/4 cup panko bread crumbs
3/4 cup unsweetened shredded coconut (or sweetened, if preferred)

Sweet Cranberries:

2 cups fresh cranberries
1/4 cup brown sugar
1/4 cup honey
1/4 cup water
Zest of one orange
1 jalapeño, seeded and chopped (optional)
1/4 teaspoon pepper
Salt to taste

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Instructions

Freeze Brie: Place the wheel of brie in the freezer to firm up while preparing the quinoa mixture and cranberry sauce.
Prepare Cranberry Sauce: In a medium saucepan, combine the cranberries, brown sugar, honey, water, and half the orange zest. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes. Remove from heat and keep warm or set aside until serving.
Make Quinoa Mixture: In a bowl, mix cooked quinoa, mashed cannellini beans, panko bread crumbs, beaten egg, grated garlic, salt, and pepper until moistened. Stir in crumbled blue cheese. Form this mixture into 28-30 equal-sized balls and place them on a plate. Refrigerate to help them set.
Preheat Oven: Set your oven to 475°F (245°C) to preheat while assembling the bites.
Stuff Quinoa Balls: Remove the brie from the freezer and cut it into 28-30 small cubes. Take each quinoa ball and press a cube of brie in the center, molding the quinoa mixture smoothly around it, ensuring the brie is completely enclosed. Adjust the brie cube size if needed by halving large pieces.
Coat Bites: In a shallow bowl, combine the remaining 3/4 cup panko bread crumbs, shredded coconut, and a pinch of pepper. In another shallow bowl, whisk together eggs and coconut milk or buttermilk. Dip each stuffed quinoa ball first into the egg mixture, then coat thoroughly with the coconut-panko mixture. Place coated balls on a parchment-lined baking sheet.
Bake Bites: Bake the quinoa bites in the preheated oven for 10-15 minutes, or until the tops start to brown lightly. Rotate and check after 8 minutes to prevent overbaking, as prolonged time will cause the brie to leak out. Remove when golden and crisp.
Serve: Serve the coconut crusted quinoa bites warm with the sweet cranberry sauce, garnished with remaining orange zest and optional jalapeño for a spicy kick.

Notes

These bites can be fully assembled ahead of time and baked just before serving for convenience.
Rewarm the cranberry sauce gently on the stove or in the microwave before serving if made ahead.
If you prefer a milder cheese, swap out blue cheese for mozzarella or goat cheese in the quinoa mixture.
Adjust the jalapeño quantity in the cranberry sauce according to desired spice level or omit if preferred.
Be cautious not to overbake to prevent brie from oozing out of the bites.

Nutrition

Serving Size: 1 bite (approx.)
Calories: 110 kcal
Sugar: 3 g
Sodium: 150 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1.5 g
Protein: 4 g
Cholesterol: 25 mg