Makes 24
adjust servings:

Tick the ingredients you need to add your shopping list.

To serve:

  1. Cook the quinoa according to package instructions, then set aside to cool.
  2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly coat a 24-hole mini muffin pan with cooking spray.
  3. In the bowl of a food processor, combine all of the ingredients together, whizzing until thoroughly combined.
  4. Using a tablespoon, place rounded drops of the mixture into each cup of the muffin pan, pressing each one down lightly with your fingers to make sure that each one is firmly packed.
  5. Bake for 15-20 minutes until lightly golden.
  6. Eat four as a lunch portion with some salad leaves. Follow with a natural yoghurt for a calcium boost.

Note: Sharp cheddar can be used as an alternative to Parmesan, if you wish.

Nutrition Facts

Per serving: 542kcals, 34g fat (6.9g saturated), 32.8g carbs, 8.2g sugars, 29.7g protein, 4.5g fibre, 0.515g sodium

Use gluten-free flour to make a coeliac-friendly version. For a dairy-free version, substitute the cheese for nutritional yeast.