- 1 cup quinoa
- 2 cups water
- 2 eggs
- 3/4 cup shredded carrot
- 1/3 cup thinly sliced green onion
- 1/2 cup finely chopped fresh cilantro
- 3/4 cup shredded mozzarella cheese
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons flour
- 1/2 teaspoon chilli powder
- 1/4 teaspoon garlic powder
- salt to taste
In a small saucepan, bring water to a boil. Add quinoa and give it a quick stir. Cover the saucepan, reduce heat to low and simmer for 15-17 minutes, or until the quinoa is tender and the water has been absorbed.
Remove from heat and let stand 5 minutes. Then fluff with a fork. Allow it to cool to room temperature.
In a medium bowl, mix together the cooked quinoa, eggs, carrots, green onions, cilantro, garlic powder, chilli powder, mozzarella cheese, Parmesan cheese, flour, and salt to taste.
Preheat oven to 350 degrees F. Lightly grease 2 mini muffin pans.
Spoon the mixture into prepared muffin pans, and press down. They should be filled right to the top.
Bake for 15-18 minutes, or until the tops are looking a bit golden brown.
Serve with any kind of dips you like or enjoy on their own!