2green onionsminced (light green and dark green parts)
1/4cupcilantro
2whole eggs
1cupsharp cheddardivided
2tablespoonsunbleached all-purpose flour
1/2teaspoonground cumin
1/2teaspoonkosher salt
1/4teaspooncoarse ground black pepper
Instructions
Rinse quinoa in a fine mesh strainer until water runs clear, drain and transfer to a small pot. Add water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Place into a bowl to cool.
Preheat oven to 350°.
In a small sauté pan over medium heat, add a tablespoon of extra light olive oil. Once hot add in the diced red bell pepper and mince jalapeno. Cook for 5-8 minutes, stirring occasionally until softened. Add in the minced fresh garlic and cook for 1 minute or until fragrant. Remove from the heat and transfer sautéed peppers/garlic to a plate to cool down.
In a large bowl combined the cooled quinoa, green onions, cilantro, {cooled} peppers and garlic, two eggs and 3/4 cup grated cheddar cheese. Stir to combine.
Next add in the 2 tablespoons of flour, salt, pepper and cumin. Stir until combined.
Lightly grease a mini muffin pan with baking spray. Spoon heaping tablespoons of the quinoa mixture into each muffin spot. Top with remaining cheddar and pop into a preheated 350 degree oven for 15-20 minutes.