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crunchy-top spicy quinoa bites

December 22, 2012

2 cups cooked quinoa
3/4 cup grated cheese (they recommend gruyere)
2 eggs, beaten
2 green onions, thinly sliced
1 clove minced garlic
1 tablespoon chopped cilantro
1 tablespoon honey
1 1/2 tablespoons sriracha or chili-garlic sauce
1/2 teaspoon salt
1/2 cup breadcrumbs (whole wheat or white)

Preheat oven to 350°F
Oil the cups of two mini 12 count muffin pans. Set aside.
Stir all of the ingredients together in a large bowl. The mixture should be sticky and cling to a spoon. (Add more breadcrumbs if it’s too loose.)
Spoon the mixture into one cup. Press down firmly with your fingers. Add more, if necessary, to fill even with the top. Press firmly again. Continue filling the cups in this manner. You should be able to fill 18 to 20 of the cups.
Bake for 15-20 minutes, rotating the pans halfway through. Keep an eye on the edges – if they brown, go ahead and remove the pans from the oven.
Allow to cool for 5 minutes, then turn out on a cooling rack. Serve immediately.

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from leaf and grain

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One comment

  1. Also made these today in a Sunday cooking binge, with a not very testy leftover mix of cooked millet and carrots. Definitely a better use of it. I made some with cheese, garlic, and green onions, and some with curry and raisons. However I found that they didn’t come out in one nice, muffin-like piece– maybe because I used a super deep muffin tin from Ikea.



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