Tuesday, July 28, 2015

Parmesan Quinoa Bites

Submitted by: Marilyn Wilkie


1/2 c. quinoa, white, organic
1 c. water, purified
2 egg, omega-3, cage-free, organic
1 green onion, fresh, organic
1 clove garlic, fresh, organic
1/2 c. cheese, parmesan, raw, organic
3 tbs. cilantro, fresh, organic
2 tbs. almond flour, organic
1/4 tsp. sea salt, unrefined and pure
1/8 tsp. black pepper, ground, organic
1/2 tsp. lemon juice, pure, organic
1 tsp. olive oil, extra virgin, unrefined and unfiltered, organic


Cook the quinoa: combine quinoa and water in a small saucepan. Bring to a boil, reduce heat, and let simmer (covered) for about 10 minutes, until all liquid has been absorbed. Preheat oven to 350ºF. Grease a mini muffin pan with coconut oil. Combine cooked quinoa, eggs, diced green onion, minced garlic, shredded Parmesan, chopped cilantro, almond flour, sea salt, pepper, lemon juice, and olive oil in a large bowl. Stir to mix well. Scoop a heaping tablespoon of the mixture into each mini muffin spot. Bake for 20 minutes. Serve hot.

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