Quinoa Pizza Bites

Ingredients
1 cup uncooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1/2 cup chopped, roasted red peppers
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Marinara sauce for dipping
Directions

1. Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.
2. Preheat oven to 350 degrees.
3. Mix together all ingredients, except marinara sauce, in a medium mixing bowl.
4. Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.
5. Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.

Makes 24-30 mini muffin bites.

Edamame Salad

1 lb frozen shelled edamame
3 c frozen petite corn kernels
1 chopped red bell pepper
3/4 c sliced green onions
1/2 c chopped red onion
1/4 c chopped fresh Italian flat-leaf parsley
2 Tbsp chopped fresh oregano, marjoram or basil

DRESSING:
1/3 c fresh lemon juice
2 Tbsp dijon mustard
2 Tbsp olive oil
3/4 tsp salt
3/4 tsp fresh ground black pepper

Prepare edamame according to pkg directions. Drain and rinse with cold water. Set aside to drain thoroughly. Combine edamame, corn, red pepper, green onions, red onion, parsley and oregano. In large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

Serves 8.