Cheesy quinoa mini-muffins topped with shrimps dusted in Indian spices?
You don’t need a mini-muffin tin to make this, btw.
You do need quinoa, however. And cheese. Glorious, glorious cheese.I used 2 cups of cooked quinoa (Psst, my recipe card at the end of this post has a foolproof way to cook quinoa every time).
You also need an egg and a bunch of whatever fresh herbs you have in your kitchen.
I used tarragon:
Scoop *a heaping spoonful* of the quinoa mixture into a mini-muffin tin sprayed with baking spray or form them into patties and place them on a baking sheet.
Bake these beauties at 350F for 30 mins.
Now, for the Bombay (I know it’s now Mumbai. I know.) part of the recipe. You need an equal parts mixture of freshly ground coriander and curry powder.
Sprinkle this spice mix onto your shrimp and sauté for a few minutes on each side.
In the last minute or two of cooking, squeeze the juice of a lime to freshen the whole thing up.
Top the quinoa mini-muffins with a shrimp and enjoy!
It’s like a savory cheesy cupcake with shrimp frosting!
I don’t think that’s a good description!
Why am I screaming?!
These are two-biters but I one-bit the shit out of them.
You could also stick a toothpick in them if you like to surround yourself with people who don’t like to get their hands dirty.
If you know what I mean 😉
I don’t know what I mean.