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.