Walnuts, quinoa and cheese are baked together with Italian seasonings to make these chewy crunchy bites. Pizza sauce for dipping adds to the Italian flavor.
1 cup California walnuts
1 cup cooked quinoa
1 cup shredded Cheddar cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
3 eggs
1/3 cup sliced black olives
1 cup pizza sauce
Preheat oven to 350°F and liberally coat 20 mini muffin cups with nonstick cooking spray.
Place walnuts, quinoa, cheese, Italian seasoning, salt and eggs in the bowl of a food processor. Pulse until walnuts are coarsely chopped and mixture is well blended.
Using a tablespoon or small scoop, place about a tablespoon of the mixture into each muffin cup. Use the back of a spoon to press mixture into the muffin tin and place sliced olives on top.
Bake for 25 minutes or until golden brown. Serve warm with pizza sauce.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
Who can resist these nostalgic rice cereal treats? Elevate this classic with nutty browned butter and flaky salt.
