Crispy Quinoa Bites

Ingredients

• ½ cup uncooked quinoa
• ½ cup uncooked black rice
• 2 large eggs
• 1 cup Vidalia onions, finely chopped
• 1 cup dairy-free shredded mozzarella cheese
• 3 garlic cloves, minced
• ½ cup fresh basil, finely chopped
• ⅓ cup grape tomatoes, diced
• ½ tsp. sea salt
• ½ tsp. freshly ground pepper
• 1 tsp. chili powder
• 2 chives, finely chopped, for garnish
• 2 cups of homemade tomato sauce, for serving

Instructions

1. Cook quinoa and rice according to package directions. Prepare muffin pan with nonstick baking spray.
2. Preheat oven to 350 degrees F.
3. In a large bowl, combine cooked quinoa and rice with remaining ingredients, except chives and pasta sauce; mix well to combine.
4. Transfer quinoa and rice mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.
5. Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove rice and quinoa snacks from the muffin cups.
6. Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of tomato sauce for dipping.