1. To cook quinoa. First, rinse the quinoa thoroughly under cool water and drain well. Heat 1 tbsp of olive oil in a small saucepan over medium-high heat and add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
2. Add water and bring to a boil. Lower the heat and cook, covered, for 15 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. Then fluff the quinoa gently with a fork and set aside.
3. To make quinoa bites. Add white beans, pitted olives, sun dried tomatoes, garlic powder, oregano and a pinch of salt and pepper to a food processor or blender and mix to combine. You’re looking for a crumbly dough, not a paste. Taste and adjust seasonings as needed.
4. Transfer to a mixing bowl, add cooked quinoa and stir to combine. Cover and refrigerate for 15 minutes to firm up if you have time, if not you can skip this step.
5. Preheat oven to 200°C and line a baking sheet with parchment paper. Add 2 tbsp of olive oil and spread it evenly on the bottom.
6. Create uniform sized balls of the quinoa mixture using your hands and place them on the prepared baking sheet. You want to really compress and compact them.
7. Bake the quinoa bites for 20-25 minutes until they become crisp and golden. Serve with hummus or your favorite dipping sauce. Enjoy!

1 cup = 250 ml

1 tbsp = tablespoon

1 tsp = teaspoon