1/2 cup uncooked quinoa
1/2 cup uncooked black rice
2 large eggs
1 cup Vidalia onions, finely chopped
1 cup dairy-free Daiya mozzarella cheese
3 garlic cloves, minced
1/2 cup fresh basil, finely chopped
1/3 cup grape tomatoes, diced
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
1 tsp. chili powder
2 chives, finely chopped, for garnish
2 cups of homemade tomato sauce, for serving
Cook quinoa and rice according to package directions. Prepare muffin pan with nonstick baking spray.
Preheat oven to 350º F.
In a large bowl, combine cooked quinoa and rice with remaining ingredients, except chives and pasta sauce; mix well to combine.
Transfer quinoa and rice mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface
Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove rice and quinoa snacks from the muffin cups.
Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of tomato sauce for dipping.