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Recipe of the Week- 3.21.17

Prep Time: 15 minutes

Cook Time: 30-40 minutes

Servings: 12


  • 1 (15 oz) can low-sodium Garbanzo Beans (chickpeas)

  • 1 cup quinoa (cooked)

  • 1 ripe avocado

  • 1 cup shredded zucchini

  • 1 red bell pepper (finely diced)

  • 1 tsp Worcestershire sauce

  • 1 tbsp fresh lemon juice

  • ¼ cup fresh minced parsley

  • 2 tbsp avocado mayo

  • ¼ tsp cayenne pepper

  • ¼ tsp mustard powder

  • ¼ tsp paprika

  • Fresh black pepper to taste

  • 1 tsp onion powder

  • 1 tsp garlic powder


  1. Preheat oven to 375 degrees.

  2. Cook quinoa on the stove (2 cups of water or low sodium broth to 1 cup of uncooked quinoa)

  3. Drain and rinse the garbanzo beans with cold water and place in a blender (I used my vitamix)

  4. Peel the avocado and add to the blender. Add the 1 TBSP lemon juice and blend well.

  5. Add the mixture from the blender to a large mixing bowl.

  6. Add the cooked quinoa along with the rest of the ingredients to the mixing bowl and stir well.

  7. Spray non-stick cooking spray on the muffin pan and spoon the batter into each muffin cup filling it 3/4 of the way to the top.

  8. Smooth the mixture in each muffin tin and place in the oven and bake for 30-40 minutes or until golden brown and crisp.

  9. Enjoy! ( Add some hot sauce to the top for more of a kick)


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