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Makes 24
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To serve:
- Cook the quinoa according to package instructions, then set aside to cool.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly coat a 24-hole mini muffin pan with cooking spray.
- In the bowl of a food processor, combine all of the ingredients together, whizzing until thoroughly combined.
- 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.
- Bake for 15-20 minutes until lightly golden.
- 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
MAKE IT YOURS:
Use gluten-free flour to make a coeliac-friendly version. For a dairy-free version, substitute the cheese for nutritional yeast.
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