Instructions

1. Put the quinoa and butter in a pan and saute over medium for about 5-7 minutes or until the quinoa smells nutty. They will also get slightly browned (don’t burn them!). Also, stir gently while they are cooking.
2. Pour the chicken stock and bring just to a boil.
3. Once it boils, reduce the heat to low, cover and cook for 12-15 minutes or until the liquid is all dissolved.
4. Move to a bowl to cool.
5. Preheat oven to 350F.
6. In a bowl, add in your cooled quinoa, eggs, carrots, zucchini, red pepper, garlic, thyme. Chives, salt, pepper and 1 cup of Asiago.
7. Mix well to incorporate.
8. Add in 2 tablespoon of flour and mix. You want it to be wet but not soupy. If it’s too wet, add the remaining flour.
9. Liberally spray regular sized muffin tins entirely with cooking spray. You don’t want them to stick!
10. Fill each muffin tin 3/4 full.
11. Using the back of a spoon, press down firmly so you get it as even as possible.
12. Add the remaining ½ cup of Asiago on top of the mixture.
13. Bake in oven for 20-25 minutes. You’ll know when they are done as the edges will start to pull away from the sides and they will be a little darker than golden brown. You want them to form a crust. You don’t want to overcook them as they will dry out.
14. Allow to cool for 1 minute in the pan and then using a knife, gently remove them from the tins to a plate or rack.
15. These can be served room temperature or cold.