These are fabulous!! You can store the mixture in your refriderator and make them when you need a snack, breakfast, lunch or dinner. They can be served anytime.
I have found a lot of variations for this recipe. You can add chopped chicken and bbq sauce. You can add crumbed tofu or any chopped vegetables you have on hand. Be creative and add all the extra flavor you would like.
2 cups cooked quinoa
2 large organic eggs
1 cup shredded carrot
2 stalks green onion, diced
2 cloves garlic, minced (optional)
1/2 cup grated parmesan cheese (or any cheese you are use too (non-dairy is ok)
2 tablespoons flour (any flour)
1/2 teaspoon salt
1/4 teaspoon pepper
(again you can add any other chopped or shredded vegetables, chopped chicken, crumbled tofu or a couple tablespoons of your favorite sauce)
Bring 2 cups of water to a boil. Add 1 cup of quinoa. Turn to low and cover. Cook quinoa for 15 minutes (or until all the water is absorbed). Preheat oven to 350 degrees. Mix together cooled quinoa, carrot, eggs, green onion, garlic, cheese, flour, salt and pepper. Distribute mixture into a greased mini muffin tin, filling each cup to the top (2 tablespoons each). Bake for 15-18 minutes. You can dip these in ketchup or bbq sauce or eat plan. Enjoy!