- Cooked Quinoa
- Gluten Free Breadcrumbs
- Green Onion
- Gruyere Cheese
If you’re looking for the perfect Game Day starter or a gluten-free appetizer for your next cocktail party, this is it! These irresistible bite-sized “tarts” combine cooked quinoa (leftover quinoa would be great) mixed with tangy Gruyere cheese, green onions, eggs, and breadcrumbs (use gluten free ones if you need to). And let’s not forget the star flavoring in the dish – Sriracha! This favorite “rooster brand” hot chili sauce is always in our fridge but most people use it as a condiment. Here, Karen mixes it into the batter which is baked until set and golden brown around the edges. If you’re cooking for a crowd, this is an especially good recipe because you can make and fill your muffin tins ahead of time then bake them all at once so you have a hot appetizer ready to go when your party starts.
“ As a four-season vegetable gardener, I believe the best body and soul-nourishing meals begin with a trip out to the backyard Even in January, you'll find me digging through the snow to get to the herbs, green onions, leeks, and carrots. ”
Karen Gibson is the writer, photographer, and recipe developer behind the food blog Leaf and Grain. From her Cincinnati home, Karen is and avid gardener and truly a “seed-to-table” cook, growing vegetables in her backyard year-round and using them in wholesome, nutritious, and fresh recipes. As someone who sees her food through it’s entire lifecycle from planting to eating, Karen has a passion for understanding and sharing the importance of knowing where our ingredients come from and how all of us can get a little closer to nature through our food.
Here is how to easily make your own fresh homemade DIY breadcrumbs that are so much better than any storebought version.Read the full tip >
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