I found this recipe on line and had to try it, due to my addiction to sriracha sauce. I made a few adjustments and they turned out great! The perfect appetizer when you are hosting folks with gluten issues.
1 cups cooked quinoa
3/4 c Gruyere, grated
1 eggs, beaten
1 bunch green onions, thinly sliced
2 clove garlic, minced
1 TBSP honey
2 TBSP sriracha
1/2 tsp salt
1/2 c breadcrumbs
Preheat oven to 350°F
Oil the cups of a mini muffin pans.
Stir all of the ingredients together in a large bowl. The mixture should be sticky and cling to a spoon. (Add more breadcrumbs if it’s too loose.)
Spoon the mixture into one cup. Press down firmly with your fingers. Add more, if necessary, to fill even with the top. Press firmly again. Continue filling the cups in this manner.
Bake for 15-20 minutes, rotating the pans halfway through. Keep an eye on the edges – if they brown, go ahead and remove the pans from the oven.
Allow to cool for 5 minutes, then turn out on a cooling rack. Serve immediately.