Quinoa + Mushroom Puffs

These exclusively veggie puffs are a great addition to your appetizer table, or wrapped in a pita for an easy lunch.

Depending on the size you make the puffs, you can get 24-48 puffs. As per the directions, you can coarsely chop the veggies in a food processor. Alternatively you can finely chop them if you’d like larger veggie pieces.

1 pt Whole MushroomsAbout 4 cups

1 White onion, medium, peeled and cut in half

1 Red bell pepper, cored and seeds removed

3 Garlic cloves, mashed

1 Small bundle of fresh parsley, finely chopped

2 tsp Paprika

1 tsp Cayenne pepper (optional)

2 tbsp Sesame seeds (optional)

½ cup Quinoa Cook per instructions (boiled with about 2 cups of water for about 15-20 minutes)

2 Potatoes, medium sizedBaked or boiled, skins removed and mashed

Oil, salt and pepper

Preheat oven to 400 degrees.

In a food processor, coarsely chop together, mushrooms, onions, bell pepper and garlic.

In a medium saucepan, heat oil. Add blended veggies and sauté until onion is translucent. Season with salt and pepper to taste.

In a large bowl, mix together cooked veggies, quinoa and mashed potatoes.

Add parsley, spices and seeds if using. Mix together well.

On a greased baking sheet, scoop mixture into small same sized balls.

Bake for about 30-40 minutes, or until puffs are crispy.

Serve hot, or room temperature.

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Quinoa + Mushroom Puffs