For dinner tonight, I initially set out to make oh-my-god-so-good quinoa patties, but I thought, maybe, just maybe, I could sneak in that squash that is going bad in my fridge. You still have to trick me into eating my vegetables. So, I stuck the squash in my food processor until it was about the size of a grain of quinoa. Sauteed it with the rest of my seasonings, and made this dinner in my muffin tins. Yes, instead of frying the quinoa patties (the preferred choice), I tried to bake them in my muffin tins. For health reasons. And because I feel sorry for them. It’s been months since I last made a cupcake or muffin.
- 1 cup quinoa
- 6-8 large basil leaves
- 1 medium yellow squash
- 1 small shallot
- 1 tbsp. minced garlic
- 1 tbsp. olive oil
- 1 green onion, chopped
- 3 eggs
- 1 cup shredded parmesan cheese
- Cook your quinoa. Bring 1 cup quinoa and 2 cups of water to a boil, then turn the heat on low for 15 minutes.
- Preheat your oven to 350.
- In your food processor, process your basil leaves, shallots, and squash. Or, you could chop all of this by hand.
- Heat olive oil in a skillet. Sautee the garlic until light brown. Then add everything in the food processor and sautee until the squash looks soft.
- In a large bowl, combine the quinoa and contents of the skillet with the green onion, eggs, and parmesan cheese.
- Scoop the mixture into a muffin tin. I sprayed mine with Pam, which was a good idea, because they tend to stick. You can fill the tin to the top with the mixture, it won’t rise.
- Bake in oven for 25 minutes.
Serve with your favorite dipping sauce. And by that I mean ranch. Because I’m from the south ya’ll.