1 cup dairy-free, vegan shredded mozzarella cheese
3 garlic cloves, minced
½ cup fresh basil, finely chopped
⅓ cup grape tomatoes, diced
½ tsp. sea salt
½ tsp. freshly ground pepper
1 tsp. chili powder
2 chives, finely chopped, for garnish
2 cups of homemade tomato sauce, for serving
---Sun Dried-Tomato Sauce
2 yellow bell peppers, diced and seeded
1 cup chicken or vegetable broth, plus more if needed for a thinner sauce
½ cup sun-dried tomatoes
1 large heirloom tomato, diced
1 shallot, diced
1 Tbsp. finely chopped fresh basil
1 Tbsp. finely chopped fresh parsley
1 Medjool date, pitted and finely diced
1 large garlic clove
1 Tbsp. extra-virgin olive oil
Large pinch chili powder
pinch cayenne pepper
pinch ground paprika
sea salt and pepper, to taste
For the Quinoa Bites:
Cook quinoa and rice according to package directions. Prepare muffin pan with nonstick baking spray.
Preheat oven to 350 degrees F.
In a large bowl, combine cooked quinoa and rice with remaining ingredients, except chives and pasta sauce; mix well to combine.
Transfer quinoa and rice mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.
Bake for 20 minutes or until golden brown. Meanwhile, make the tomato sauce (below). Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove rice and quinoa snacks from the muffin cups.
Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of tomato sauce for dipping.
For the Sun-Dried Tomato Sauce:
In a large pot over medium heat, combine all sauce ingredients and cook until all veggies are very tender, about 20 minutes. Transfer to a food processor and puree until smooth. Return to the pot, heat until warm throughout and serve with the warm quinoa bites.
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2012/05/21/crispy-quinoa-bites/