Ingredients

The following ingredients have 4 Servings
  • 100g quinoa
  • 200g grated mozzarella
  • 50g semi-dried tomatoes, roughly chopped
  • ½ cup basil leaves, roughly chopped
  • 2 good pinches of salt flakes
  • 100g gluten-free flour (you can also use spelt flour if you'd prefer)
  • 1 egg
  • softened butter/cooking spray (for greasing the muffin tin)
  • 12 cherry tomatoes, halved for garnish

Instruction

  • <p>1. Soak quinoa for at least an hour (preferably overnight).</p> <p>2. Drain quinoa, rinse and cook according to instructions on the packet.</p> <p>3. Preheat oven to 200C. Grease mini muffin tin with butter/cooking spray and set aside.</p> <p>4. Stir together all of the ingredients until well combined.</p> <p>5. Scoop a heaped tablespoon of mixture into each cup of your mini muffin tin, topping each with a cherry tomato half.</p> <p>6. Bake for 20 minutes, or until golden brown. Store in an airtight container in the fridge (these can also be batch-baked and frozen).</p>