Hoping to be of help to all those living gluten free in the United Arab Emirates – نأمل أن نكون عوناً لكل من يعيش حياته خالية من الجلوتين في دولة الإمارات العربية المتحدة
For those of you who know me, you know I love cooking, but as much as I love cooking, I also hate to write (or follow) recipes. To me, a recipe is more of a guideline and I rarely make something exactly the same twice. Having said all that, these are far to yummy not to share, and I did manage to explain to my sister in law how to make them, so I cant be that bad 🙂
You will need;
Cooked Cold Quinoa
1-2 cups grated Cheddar Cheese
Finely chopped Spring Onion
Adjust your quantities as needed, no need to be precise. For this batch I used around 3dl (uncooked) quinoa.
Put your Quinoa in a mixing bowl, add your finely chopped Spring Onion. I love a lot of Spring Onion, but the kids don’t, adjust to suit your family. Add 1 large egg or 2 small eggs (for slightly lower fat, add more egg and less cheese), stir with a fork, don’t over stir as you don’t want to break the quinoa. Add the cheese and stir again.
Pop spoon fulls of your quinoa mix in your well oiled muffin tin, press down once they are all full, you want it to lump together nicely, if it seems crumbly, don’t worry, once the cheese melts in the oven it all glues together.
Pop it in the oven, 175 degrees Celsius until the Quinoa cups take on a light brown crispy colour at the edges. (The ones in the image below were in the oven for a few minutes to long, take them out before they look like that unless you like them super crispy!)
All done! These cups keep for a few days in the fridge and are perfect for lunch boxes!
-by Linda Forster