QUINOA BITES

Makes around 16

• 180g (1 cup) cooked quinoa

• 1 firm pear or apple grated – squeeze out the juice

• 1 large carrot finely grated – squeeze out the juice

• 95g cheddar cheese grated

• 1 tbs parsley chopped

• 1 egg

1. Squeeze out the excess juice of the pear/apple/carrot.

2. Mix everything together.

3. Add the mixture into mini muffin tray around a couple of teaspoons each.

4. (Or you can shape 2 tsp into balls and place on a lined baking sheet – this is a much messier option!)

5. Bake for 20-24 minutes until golden.  You can turn halfway through if you want the bottoms crispy too but I never bother.

6. Remove and cool on a wire rack.

7. These freeze well for a couple of months and defrost quickly.