Submitted by: Marilyn Wilkie
Prep Time: 15 Minutes
Cook Time: 20 Minutes
A gluten-free recipe for a delicious appetizer!
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.