Ingredients:
- 2 1/2 cups of cooked quinoa (To cook quinoa, boil 1 cup quinoa with 2 cups low-sodium chicken broth. When quinoa comes to a boil, reduce heat to a simmer, and cover for about 15 minutes. Turn off heat, and fluff with fork.)
- 3 large eggs
- 3 stalks of green onion, sliced thin
- 1 cup grated carrots
- 2 cloves garlic, minced
- 1/3 cup fresh parsley, chopped
- 3/4 cup parmesan cheese, plus extra to sprinkle on top
- 3 Tbsp. flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
Directions:
1. Preheat oven to 350 degrees.
2. Combine all of your ingredients in a large bowl (except for the extra
parmesan for the top of each bite) and mix well. Spray one muffin
tin entirely with cooking spray (don’t skimp on the spray or your bites
will stick). Scoop out enough mixture to fill your standard muffin
tin 3/4 full. (I pretty much filled mine to the very top. They don't rise, so no big deal!) Press down firmly with your fingers or the back of a
spoon. Sprinkle more parmesan cheese on top of each muffin tin
portion.
3. Bake in oven for 20-30 minutes. (I baked mine for about 25 minutes.) They're ready when slightly browned
on top and a fairly browned crust on bottom and sides has formed. (Don’t remove too early…..but you don’t want them
burnt and dried out either, so watch them carefully!)
4. Pop out of muffin tins (a knife works easily) and allow to cool slightly. Dip bites into your favorite dressing and enjoy!
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