Mini Quinoa Bites with Goat Cheese Pesto

1. 1

   Prepare enough quinoa (according to package directions) so that you have 3 cups of cooked quinoa.

2. 2

   When done, let it cool.

3. 3

   In a bowl combine the quinoa with the chives, carrots, zucchini and Parmesan cheese.

4. 4

   Set aside.

5. 5

   In a small bowl, whisk your eggs with the garlic powder, onion powder, salt, pepper, parsley and Dijon mustard.

6. 6

   Pour the egg mixture into the quinoa mixture and mix well.

7. 7

   Add the breadcrumbs 1/4 cup at a time (you want the mixture to be slightly wet) until they are all added.

8. 8

   Preheat a large skillet on medium heat.

9. 9

   Add 2 tablespoons of your olive oil.

10. 10

    Using a tablespoon measuring spoon, scoop out some of the quinoa mixture.

11. 11

    Then use damp fingers to flatten into a small cake.

12. 12

    Cook the mini cakes in the olive oil for 2-3 minutes per side or until browned.

13. 13

    Once cooked, drain on a paper towel and repeat with the remaining quinoa mixture.

14. 14

    To make the pesto: Combine all ingredients (basil, chopped pecans, goat cheese, 1 tablespoon olive oil) in the bowl of a food processor and pulse until nuts and basil are chopped and all ingredients are combined.

15. 15

    Either spoon onto the top of the quinoa bites or put into a piping bag and squeeze onto the bites.

* Per serving · 4 servings · Values may vary.