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Easy to make and perfect for a healthy and gluten free appetizer!
SERVINGS: 40 Clusters
INGREDIENTS
🧀 ¼ cup water
🧀 2 Tbsp Holy Crap Natural Superseed Blend
🧀 2 cups cooked quinoa (about ¾ cup uncooked)
🧀 1 cup shredded zucchini
🧀 1 Tbsp chopped green onions, white part only
🧀 1 pkg (5.2 oz) Boursin cheese or other soft cheese
🧀 2 large eggs
🧀 Salt to taste
🧀 Chives, for garnish
DIRECTIONS
▶︎ Preheat the oven to 350°F Grease two 24-cup mini-muffin tins.
▶︎ Pour the water into a bowl, stir in the Natural Superseed Blend and let sit for 5 minutes.
▶︎ In a large bowl, combine the quinoa, zucchini, and green onions until well mixed. Add the cheese, using a spoon to break it up and work it into the other ingredients.
▶︎ Using a whisk, mix the eggs into the soaked cereal until well combined. Pour into the quinoa mixture and stir until evenly combined. Season with salt to taste.
▶︎ Drop 1 Tbsp of batter into each cup of a mini-muffin tin and bake for 12 to 14 minutes, or until the edges begin to brown.
▶︎ Allow to cool in the tins for 5 minutes before unmolding. Serve warm, topped with a snipped chive.
Leftovers will keep refrigerated in an airtight container for several days.