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Lunchbox recipes: Quinoa tots

Alice Zaslavsky

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Mini quinoa muffins - the conveniently placed cherry tomato halves act like tomato sauce!
Mini quinoa muffins - the conveniently placed cherry tomato halves act like tomato sauce!Kristoffer Paulsen

Though delicious straight out of the oven, these taste surprisingly great cold, so make for lunch box staples – especially when teamed with a couple of cherry tomatoes and various other vegie sticks. It's always best to start this recipe the night before, so that the quinoa has enough time to sprout. This means a better texture and a more nutritious end result. If you're low on time, rinse the seeds well in cold water before following the instructions on the packet.

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Ingredients

  • 100g quinoa

  • 200g grated mozzarella

  • 50g semi-dried tomatoes, roughly chopped

  • ½ cup basil leaves, roughly chopped

  • 2 good pinches of salt flakes

  • 100g gluten-free flour (you can also use spelt flour if you'd prefer)

  • 1 egg

  • softened butter/cooking spray (for greasing the muffin tin)

  • 12 cherry tomatoes, halved for garnish

Method

  1. Step 1

    Soak quinoa for at least an hour (preferably overnight).

  2. Step 2

    Drain quinoa, rinse and cook according to instructions on the packet.

  3. Step 3

    Preheat oven to 200C. Grease mini muffin tin with butter/cooking spray and set aside.

  4. Step 4

    Stir together all of the ingredients until well combined.

  5. Step 5

    Scoop a heaped tablespoon of mixture into each cup of your mini muffin tin, topping each with a cherry tomato half.

  6. Step 6

    Bake for 20 minutes, or until golden brown. Store in an airtight container in the fridge (these can also be batch-baked and frozen).

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Original URL: https://www.watoday.com.au/goodfood/recipes/lunchbox-recipes-quinoa-tots-20190311-h1c8v8.html