Quinoa Pizza Muffins

Pizza is one of my favourite foods! For the sake of convenience I’ll still order take out once in a while, but to keep my waste line in check and satisfy my cravings at the same time I needed an alternative. These pizza bites include all the goodies that a pizza does, cheese, grains, veggies and marinara sauce but just happens to be WAY less calories, vegetarian and gluten free.

I came across a bunch of variations of this recipe online and after dozens of tries I’ve tweaked it to my preference, feel free to do the same!

1 cup uncooked quinoa
2 large organic eggs
1/2 cup chopped green onion
3/4 cup shredded organic mozzarella cheese (part skim if you’d like to cut fat)
1/4 cup of shredded Parmesan cheese
2 cloves of minced garlic
1/2 cup fresh basil, chopped (or 2 tablespoons dried but I insist on fresh)
1/2 cup cherry tomatoes, diced
1/2 cup finely chopped veggies (broccoli, green pepper, mushrooms, cauliflower, whatever you like)
1/2 teaspoon REAL sea salt
1 teaspoon paprika
1 teaspoon dried Italian herbs
Homemade tomato sauce for dipping

Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.

Preheat oven to 350 degrees.

Mix together all ingredients, except tomato sauce, in a medium mixing bowl.

Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.

Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.