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.
1/2 lb shrimp, peeled and deveined
1/2 cup dry quinoa
1 cup chicken stock
1-2 cups shredded cheddar cheese
bunch of tarragon
1 tsp turmeric
1 tsp ground coriander
1 tsp curry powder
juice of a lime
S&P, to taste
Preheat oven to 350F.
Rinse the quinoa for about a minute. Cook 1/2 cup of quinoa in 1 cup of chicken stock, S&P and a tsp of turmeric. Combine the quinoa, stock and spices in a pot and bring to boil. Stir, cover and reduce to simmer for 15 mins. Then turn the heat off and leave pot covered for another 5 mins. Fluff the quinoa and set aside to cool.
Shred the cheddar cheese and finely chop the tarragon.
Once the quinoa has a cooled down, add the egg, cheese and most of the tarragon and combine.
Spoon the mixture into a mini muffin tin sprayed with nonstick spray, or mold into little patties and place on a lined baking sheet.
Bake for 30 mins.
Once the quinoa muffins have baked, remove them from the pan and set aside to cool.
Coat the shrimp in the ground coriander and curry powder, plus a light sprinkling of S&P.
Sauté in olive oil for a few minutes on each side and then squeeze the juice of a lime on the shrimp and turn the heat off.
Place the shrimp on top of the quinoa muffins and sprinkle on the last of the tarragon.