Savory Quinoa Corn Cups

quinoa cups

What are these you ask?

They are baked shells made with leftover quinoa, cornmeal and quinoa flour. Essentially they are healthy little cups to be served as an appetizer with the stuffing of your choosing. In this case, I went with a Mexican theme and stuffed them with my classic vegetarian refried beans. Other options you may wish to consider are dips, quacamole or salsas, cheese (think of your favorite nacho toppings or cracker spreads), or anything else that strikes your fancy. You may even wish to go with something sweet. They make for a cute presentation too should you have your mind on entertaining.

quinoa corn cups with refried beans

Savory Quinoa Corn CupsSavory Quinoa Corn Cups
Recipe by
Adapted from Cooking with Quinoa For Dummies
Published on March 5, 2013

Simple, savory and crunchy baked quinoa and corn cups — perfect for filling with dips, cheeses or salsas for an attractive and unique appetizer

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Ingredients:
  • 3/4 cup cooked quinoa (1/4 cup uncooked)
  • 3/4 cup cornmeal
  • 3/4 cup quinoa flour
  • 1/2 teaspoon chili powder
  • 1 shallot, finely chopped
  • 1/2 teaspoon sea salt
  • fresh cracked black pepper
  • 3 oz (85 g or 1/3 cup) cream cheese
  • juice from 1 lime
  • water as needed
Instructions:
  • Preheat an oven to 350° and lightly grease 24 mini muffin cups.

  • In a large bowl, combine the cooked quinoa, cornmeal, quinoa flour, chili powder, shallot, sea salt and black pepper. Cut the cheese in with a pastry cutter or knife and fork until well blended. Work the lime juice into the quinoa mixture and gradually add a few tablespoons of water until the mixture is moist and just comes together.

  • Evenly distribute the batter into the prepared muffins cups. Make a hollow in each cup and gently press the dough up the sides to form a small shell.

  • Bake for 20 minutes or until golden. Let sit in the pan for a few minutes and transfer to a wire rack to cool.

  • Serve warm with a filling of your choosing, or store in an airtight container for a few days, warm and stuff and serve

Makes 24 small cups
quinoa corn cups with refried beans

More little bites from Lisa's Vegetarian Kitchen you are sure to enjoy:
Fiery Deviled Eggs
Eggplant Quinoa Bites with Pesto
Olive Cheese Balls
Indian-Style Poppy Seed Wafers

On the top of the reading stack: various piles

Audio Accompaniment: Amok - Atoms for Peace

8 comments:

janet @ the taste space said...

Cute! Nice to see creative ideas in the cookbook, even if not vegan. ;)

Lisa said...

I'm sure it would be easy enough to make them vegan friendly.

bellini said...

They do make for a fantastic presentation Lisa. As a matter of interest I have signed up for an all day Indian cooking class here in town.

Lisa said...

I'm sure you will have fun Val. Wish we lived nearby so we could cook up a fabulous Indian meal together.

Helen Prabha said...

Quinoa corn cups looks stunning.... Great job....:-)

Swathi Iyer said...

Lisa this looks wonderful snack idea.

Rochelle @ WheatlessRochelle.com said...

What a great idea! These could be used for so many things. You have me thinking now... Thanks!

Apu said...

They look a treat!