Recipe of the Week- 3.21.17

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:

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)