Meat-Free

Quinoa Nuggets with Honey Mustard Yogurt Dip

you need: a mini muffin tin (but maybe you could form them into little patties instead?)
                 a food processor (unless you like to small-dice. I do not.)
                
                2 CUPS of cooked Quinoa. How do you cook it? Here you go.
                2 eggs
                1 CUP shredded carrot
                2 green onions
                1 cloves garlic
                1/4 CUP fresh cilantro
                1/2 CUP grated Parmesan Cheese
                2 TBSP. flour
                1/4 TSP. Curry powder
                1/2 TSP. Celery Salt
                1/2 TSP. Dried Oregano
                1/4 TSP. Black Pepper

Preheat to 350*
  

  Add everything to food processor and pulse until mixed. If you are not using a food processor, dice everything up really small, even the already shredded carrot. Fill non-stick sprayed mini muffin tins with mixture to top, leveling off each one. Bake for 15-ish minutes or until firm and a little golden. Let cool for a minute or two before popping them out with a spoon. Garnish with more fresh chopped cilantro if your feeling fancy. Makes 24 nuggets.


Honey Mustard yogurt dip is: a blob of plan yogurt, a squirt of honey, a squirt of regular mustard. Mix. This is what my kids like, adults may prefer Dijon.