Lets me start out by saying, I heart Quinoa! (Pronounced ki-nwa) It is a whole grain substitute for rice and just as easy to cook. It’s very versatile (more so than rice in my opinion) so there are a ton of great recipe ideas out there or you can just eat it plain. It’s gluten-free, low glycemic, high in fiber and provides the 8 essential amino acids creating a complete protein. Basically its a superfood! Here’s one of our new favorite ways to use it!
To keep this TERRAfit-friendly, use whole grain flour.
2 cups quinoa, cooked (Usually found near the other grains/rice at the store, I buy mine at Costco.)
2 large eggs, beaten
1 cup finely shredded carrot
1/2 cup finely chopped spinach (I use my food chopper)
2 cloves garlic, minced
1/2 cup fresh grated Parmesan cheese
2 Tbs. all-purpose flour or whole wheat flour
1/2 tsp. seasoning salt
1/4 tsp. fresh ground pepper
Preheat oven to 350 degrees. Coat a mini muffin pan with cooking spray. I usually get my quinoa started first it takes about 15 min to cook. Meanwhile I get the other ingredients ready. When the quinoa is done, mix together all ingredients in a large mixing bowl.
Scoop into mini muffin pan. I like to use a small ice cream scoop for even distribution. This batch size fills my 24 ct mini muffin pan perfectly!
Bake for 15-20 minutes or until firm but not crispy! Let cool. Enjoy with your favorite dipping sauce!
My kids love to dip these in French’s Honey Mustard and I’m a hot sauce girl myself. This recipe could be altered in so many different ways it’s awesome. I plan on trying it with cilantro (instead of the spinach) and shredded grilled chicken next time!