Oven-baked quinoa and asparagus bites

These tasty bites are great refuelling snacks and are also sturdy enough to be packed for lunch on the go. When asparagus is out of season, use broccolini or frozen corn instead. Leftovers will freeze well – but we’re willing to bet there won’t be any.

Makes - 4-6 as a snack
Prep time - 20 minutes
Cook time - 30 minutes
Gluten free
Vegetarian

Ingredients

• 100g quinoa, soaked for 15 minutes and drained

• 100g peas, fresh or frozen

• 1 bunch asparagus, finely chopped

• 3 shallots (spring onions), white part only, finely sliced

• 10 parsley leaves, finely chopped

• salt and pepper, to taste

• 1 tsp chilli flakes, optional

• 100g gruyere cheese, grated

• 100g chickpea flour (besan)

• 1 egg

How to make

1. Preheat oven to 200ºC (180ºC fan forced).

2. Place soaked, drained quinoa in a small saucepan and cover generously with cold water. Bring to the boil and cook for 12 minutes, or until tender. Drain in a colander and allow to cool slightly.

3. Place peas, asparagus, shallots, parsley, salt, pepper, chilli flakes (if using) and half the cheese into a bowl. Combine with a wooden spoon.

4. Add cooked quinoa, flour and egg, and mix to combine.

5. Spoon mixture into patty pans (cupcake liners) placed in muffin tins and top with reserved cheese. Place onto an oven tray and bake for 15 minutes or until lightly golden.

6. Serve warm or cool.

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