Mini Chicken and Quinoa Poppers

These little pop-able mouthfuls are not only cute-as-a-button, but pretty good for you too (and tasty!). I packed 'em for lunch yesterday, and have been snacking on them around the house. They were good both ways, but I think they be especially awesome to bring to a pick-nick or cookout!

I tried the flavors of the original recipe and used zucchini, cheddar, and parsley. But you could do any number of combinations. Next time I think I'm going to try spinach, tomato, and goat cheese.

So here is what you do (full recipe at the bottom):

 Gather the ingredients



Cook quinoa according to package directions - use a liquid to quinoa ratio of about 1.5 to 1 
      instead of 2 to 1. The quinoa will continue cooking in the oven, and they will be crispier with less moisture.

Put all ingredients in a large bowl.

 Mix to combine.

 Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup.

Bake for 15-20 minutes, or until the edges of the cups are golden brown.

 Let cool for at least 5 minutes in the tin before eating. 

Do not under bake or they won't come out of the pan.

Ingredients (makes ~28 mini cups)

 - 2 cups cooked quinoa (about 3/4 cup uncooked)  
 - 3 eggs
 - 1 egg white
 - 1 medium shredded zucchini
 - 1 cup shredded sharp cheddar cheese
 - 1/2 cup shredded chicken
 - 1/4 cup fresh chopped parsley
 - 2 Tablespoons grated Parmesan cheese (add a little extra if you love cheese)
 - 1 bunch of green onions, chopped
 - 1/4 teaspoon red pepper flakes (optional)
 - 1 minced garlic clove (optional)
 - 1/4 teaspoon salt
 - 1/4 teaspoon pepper

Instructions
Preheat oven to 350 degrees. Add all ingredients to a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes in the tin before eating.

Recipe slightly modified from IGE