Cheesy Ham and Broccoli Quinoa Bites — The Donovan Table Always Has a Spot for You

Christmas week at Mass General is the whole human experience compressed into five days. I had a patient get clear scans on Monday and call his daughter in San Diego and hold the phone up so she could hear him crying. I had a patient who spent Tuesday telling me that he knew Christmas wasn't going to be like last year and he was working on being okay with that, and I sat with him for longer than I was technically scheduled to because some conversations shouldn't be rushed. We decorated the nurses' station with a small artificial tree and Maria made her empanadas again and we ate them standing around the station with Bing Crosby on the computer.

Christmas Eve at St. Brigid's. This has not changed since I was four years old. Midnight Mass — the real midnight one, not the ten PM Mass they added for families with young children, but the midnight one that goes until nearly two in the morning and requires specific stamina. Sean D. came this year. He's Catholic — Dorchester Catholic, which is slightly different temperamentally from Southie Catholic but recognizably the same religion — and he sat next to me in the family pew and sang the carols in the low baritone he uses when he thinks he might be slightly off-key. He is not off-key. He was blending out of politeness. I leaned against his shoulder during the homily and thought about this time next year: married. In this same church. With a ring instead of just a ring finger.

Christmas at the Donovans' on Saturday was the whole production. Ham and roasted potatoes and Maureen's yeast rolls that she makes only at Christmas, which are light and buttery and the thing I would request on my last day if anyone asked. Sean D. brought a bottle of good whiskey for Sean Sr. — exactly the right gift. Danny was home on leave. The table was full. I sat next to Sean D. and looked around and thought: this is already mine. It always has been.

Coming home from that table — ham and rolls and Danny back and Sean D. fitting so exactly into the seat beside me — I didn’t want the feeling to end, just maybe to make it a little more portable. These quinoa bites are my weeknight version of that Saturday: ham, something green, cheese holding it all together. They’re not Maureen’s rolls and they’re not trying to be, but they carry the same general spirit of a full table.

Cheesy Ham and Broccoli Quinoa Bites

Prep Time: 15 minutes | Cook Time: 22 minutes | Total Time: 37 minutes | Servings: 24 bites

Ingredients

• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 1/2 cups diced cooked ham (about 8 oz)
• 1 1/2 cups small broccoli florets, finely chopped
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/4 cup finely grated Parmesan cheese
• 3 large eggs, lightly beaten
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• Cooking spray or olive oil, for the pan

Instructions

1. Cook the quinoa. Combine quinoa and chicken broth in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, cover, and simmer 14–15 minutes until broth is absorbed. Fluff with a fork and spread onto a baking sheet to cool for 10 minutes.
2. Preheat and prep. Preheat oven to 375°F (190°C). Generously coat a 24-cup mini muffin tin with cooking spray, making sure to coat the edges well so the bites release cleanly.
3. Steam the broccoli. Place chopped broccoli in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave on high for 90 seconds until just tender. Drain and pat dry with paper towels.
4. Mix the filling. In a large bowl, combine the cooled quinoa, ham, broccoli, 1 cup of the cheddar, Parmesan, eggs, green onions, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until thoroughly combined.
5. Fill the tin. Scoop the mixture evenly into the prepared muffin cups, pressing each one down gently with the back of a spoon. Top each bite with a pinch of the remaining 1/2 cup cheddar.
6. Bake. Bake for 20–22 minutes until the tops are golden and the edges are set. A toothpick inserted into the center should come out clean.
7. Cool and serve. Let the bites cool in the pan for 5 minutes, then run a thin knife around the edges and lift each one out with a small offset spatula or spoon. Serve warm. These can be made a day ahead and reheated at 350°F for 8–10 minutes.

Nutrition (per serving, 1 bite)

Calories: 68 | Protein: 5g | Fat: 3g | Carbs: 5g | Fiber: 1g | Sodium: 148mg