Description

These Coconut Crusted Brie Stuffed Quinoa Bites with Sweet Cranberries are a delightful appetizer combining creamy brie cheese enveloped in a crispy quinoa crust, coated with coconut and panko, baked to golden perfection, and served alongside a tangy-sweet and slightly spicy cranberry sauce. Perfect for parties or gatherings, these bite-sized treats offer a unique balance of savory and sweet flavors with a crunchy exterior and melting cheese center.

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 mozzarella or goat cheese as alternatives)
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 (sweetened optional)

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 your round of brie in the freezer while you prepare the cranberry sauce and quinoa mixture to make it easier to dice and handle.
Make Sweet Cranberries: In a medium saucepan, combine cranberries, brown sugar, honey, water, and half of the orange zest. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes until berries soften and the sauce thickens slightly. Remove from heat and set aside until ready to serve.
Prepare Quinoa Mixture: In a large bowl, combine cooked quinoa, mashed cannellini beans, 1/2 cup Panko breadcrumbs, lightly beaten egg, grated garlic, salt, and pepper. Mix well to moisten and then fold in the crumbled blue cheese. Mix again thoroughly. Shape the mixture into 28-30 equal-sized balls and place on a plate. Refrigerate to firm up.
Preheat Oven: Preheat your oven to 475°F (246°C) for baking the stuffed quinoa bites.
Stuff Quinoa Balls with Brie: Remove the brie from the freezer and dice it into 28-30 equal chunks, aiming for consistent size. Take one quinoa ball at a time, press a brie cube into the center, and carefully form a smooth ball around the brie so it is completely enclosed. Adjust brie size if needed by halving larger chunks.
Coat the Balls: In a shallow bowl, mix the remaining 3/4 cup Panko breadcrumbs with 3/4 cup shredded coconut and a pinch of pepper. In another shallow bowl, whisk together the 2 eggs and coconut milk or buttermilk. Dip each stuffed quinoa ball first in the egg wash, then coat evenly in the coconut-Panko mixture. Place coated balls on a baking sheet lined with parchment paper.
Bake: Bake the balls in the preheated oven for 10-15 minutes until the tops begin to brown. Rotate and check after 8 minutes for even browning. Be careful not to overbake to prevent the brie from oozing out.
Serve: Serve the crispy coconut crusted quinoa bites warm with the sweet cranberry sauce on the side for a perfect balance of flavors and textures.

Notes

These bites can be fully assembled ahead of time and baked just before serving for convenience. Rewarm the cranberry sauce on the stove or in the microwave when ready.
Quinoa mixture recipe adapted from Epic Crispy Quinoa Burgers by Half Baked Harvest.
Feel free to swap blue cheese with mozzarella or goat cheese for milder flavor.
If you prefer less spice, omit the jalapeño from the cranberry sauce.
Use unsweetened coconut for a less sweet crust; sweetened coconut can add extra sweetness.

Nutrition

Serving Size: 1 bite
Calories: 90
Sugar: 3.5g
Sodium: 150mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg