Excellent served as a nibble with drinks. Pepperdews are preserved small sweet, mildly hot peppers that are available in jars near the olives at your supermarket.
Ingredients
| ¾ cup | Quinoa (Main) |
| 1 ½ cups | Water |
| 2 | Spring onions, diced |
| ⅓ cup | Pepperdews, diced and drained (Main) |
| 2 | Eggs, lightly beaten |
| 2 Tbsp | Sour cream |
| 1 ½ cups | Cheddar cheese, grated Tasty |
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Directions
- Rinse the quinoa under cold water. Place in a saucepan with the water and bring to the boil. Simmer for about 15 minutes or until cooked. Cover and allow to cool. Fluff with a fork.
- Meanwhile, preheat the oven to 180C. Lightly oil 24, non-stick mini muffin holes.
- Combine the quinoa with the remaining ingredients in a large bowl. Place heaped tablespoons of the mixture into the muffin holes.
- Bake for 15-20 minutes until golden. Cool for 5 minutes then remove from the muffin holes.
