Variations: Chicken can be omitted and substituted for an additional 1/4 cup EACH of shredded cheese and blue cheese.

1 cup cooked quinoa
1 large egg
1/4 cup chopped onion
1 cup finely chopped cooked chicken
1/4 cup buffalo sauce (i.e. Frank's)
1/4 cup shredded mozzarella or cheddar cheese
1/4 cup blue cheese
1/2 cup panko bread crumbs
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper

1 cup cooked quinoa 1 large egg 1/4 cup chopped onion 1 cup finely chopped cooked chicken 1/4 cup buffalo sauce (i.e. Frank's) 1/4 cup shredded mozzarella or cheddar cheese 1/4 cup blue cheese 1/2 cup panko bread crumbs 1/2 tsp minced garlic 1/4 tsp salt 1/4 tsp pepper

1. Preheat oven to 350 degrees.
2. Mix together all ingredients.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping tbsp each), and press down gently to compact.
4. Bake for 25-30 minutes.

Serve with ranch and/or blue cheese dressing. For a healthier dip, Greek yogurt could be used to create a ranch-like or blue cheese sauce.

http://www.halfbakedharvest.com/crispy-buffalo-quinoa-bites-salad/
http://damndelicious.net/2013/03/18/buffalo-chicken-quinoa-bites-with-greek-yogurt-blue/