A serving of mini-muffin sized quinoa bites baked and topped with Alessi Marinara Pasta Sauce and grated cheese
  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8-10 servings

Ingredients

  • Cooking spray
  • 1 1/2 cups Vigo Quinoa, cooked
  • 1 cup shredded mozzarella cheese
  • 3/4 cups mini pepperonis
  • 1/4 cup Parmesan cheese, grated
  • 3 tablespoons Alessi Smooth Marinara, for dipping
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes

Directions

Preheat oven to 400 degrees F. Spray a mini muffin pan with non-stick cooking spray and set aside.

Add all ingredients to a large bowl and mix until fully combined. Evenly distribute the mixture between the mini muffin cups (makes 16-18). Gently press down into the cups.

Bake 15 minutes. Remove from oven and cool for 5 minutes. Use a knife to loosen the edges, remove from muffin cups and serve with marinara sauce.

This recipe was created by Leanne Neff and Sofia Tsikitas.