These are a tasty, and reasonably healthy, treat we whip up when we want a warm savory snack. I make a large batch of quinoa in the beginning of the week for lunches, and often we have it as a side dish- so I just grab some from the fridge (it makes great leftovers!) and pop these together.
Preheat your oven to 400, and spray a mini muffin pan with non-stick pray, or brush with the tiniest of olive oil.
In a bowl, mix together
Preheat your oven to 400, and spray a mini muffin pan with non-stick pray, or brush with the tiniest of olive oil.
In a bowl, mix together
- 2 cups cooked and cooled quinoa (mine is often mixed white & red, yum!)
- 1/4-3/4 cup shredded cheese. Any kind or mixed kinds. If it is strongly flavored, you may wish to use less.
- 1 beaten egg
- a pinch of salt
- pepper or other seasonings to taste.
Use a cookie scoop, or spoons to divide the mixture evenly among the muffin cups. Don't pack tightly.
Bake 12-18 minutes, or until golden and the edges just start to crisp.
