Broccoli Salad on a Quinoa Bite
- 3 cups cooked quinoa
- 1 egg
- ½ red onion chopped
- 10 grape or cherry tomatoes halved
- 3 cups raw broccoli cut stems and florets into pieces
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 avocado
- 2 tablespoons Snowdon House Infused Vinegar any flavour you choose
- 2 tablespoons hemp hearts
- ½ cup cooked quinoa
Combine Quinoa with the egg until well mixed.
Spoon 1 tablespoon of mix into 3-inch muffin tins and cook for 20 minutes.
Lower the oven temperature to 200°F.
Remove the quinoa bites from the muffin pan. Place on lined cookie sheet.
Bake for 15 minutes.
Remove from the oven and turn them over to continue baking for 10 more minutes until crisp.
Cool and store in zip lock bag to retain crispness.
Chop all vegetables and place in a bowl.
Add hemp hearts, seeds and quinoa.
Place avocado in bowl and cream with the vinegar. Toss onto salad, mixing well.
Top Quinoa Bites with salad and serve.