Ingredients:
2 cups cooked quinoa (can substitute low-sodium broth for water)
2 large eggs
1 cup carrot, shredded
2 stalks green onion, diced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 cup grated parmesan cheese
2 Tablespoons whole wheat flour
1/2 teaspoon seasoning salt
1/4 teaspoon freshly ground pepper
Directions:
Preheat oven to 350 degrees Fahrenheit. Mix together all ingredients. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 Tablespoon each). Bake for 15-20 minutes.
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