Prep Time: 15 minutes
Cook Time: 30-40 minutes
Servings: 12
Ingredients:
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
Instructions:
Preheat oven to 375 degrees.
Cook quinoa on the stove (2 cups of water or low sodium broth to 1 cup of uncooked quinoa)
Drain and rinse the garbanzo beans with cold water and place in a blender (I used my vitamix)
Peel the avocado and add to the blender. Add the 1 TBSP lemon juice and blend well.
Add the mixture from the blender to a large mixing bowl.
Add the cooked quinoa along with the rest of the ingredients to the mixing bowl and stir well.
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.
Smooth the mixture in each muffin tin and place in the oven and bake for 30-40 minutes or until golden brown and crisp.
Enjoy! ( Add some hot sauce to the top for more of a kick)