Quinoa fills up your tummy in such a satisfying, hearty way. It has a nice nutty texture and the rest of the asiago, chives, and garlic that are added in this recipe have a wonderful punch of flavor. I was so excited to use the chives, because, as crazy as it sounds, I have had 7 chive plants in my yard for the last two years and I have never used any. Zero. Zilch.
Oh well.
But I used them yesterday in these delicious mini quiches! As a side benefit, these are gluten free. Great way to get your family to eat quinoa. YUM!
Ingredients
3 C cooked quinoa
1/2 C grated Parmesan cheese
1/4 C grated asaigo cheese
1/8 C chopped chives
2 garlic cloves, minced
1 1/4 C finely grated carrots
3 eggs
Directions
1. Preheat oven to 350 degrees.
2. Mix all ingredients together in a large bowl.
3. Spoon mixture into a greased mini muffin pan, filling until they reach the top.
4. Bake for 15 minutes. Let cool, then serve while still warm.
By: Britney
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