Quinoa, chickpea and spinach tartlets
Instructions
Rinse the quinoa under running water and cook it in lightly salted water for about 15 minutes; drain and let it cool. Thinly slice the onion and transfer it to a pan with a little cumin (to taste), a few tablespoons of oil, and a pinch of salt.
Sweet for 5 minutes, then add the spinach and chickpeas, season with salt and pepper, and cook for another 5 minutes, until the spinach is wilted.
Blend 3/4 of the chickpeas and spinach, then mix them with the previously cooked quinoa and the remaining whole spinach and chickpeas. Add the beaten egg and turmeric and mix the ingredients together with a spoon.
Add the cheese (optional) and season with salt and pepper. If necessary, add a tablespoon of gluten-free breadcrumbs. Spread the batter into a lightly oiled muffin pan (you'll get 8-9 muffins), smooth the surface, and sprinkle a little breadcrumbs and oil on top.
Bake the muffins in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until golden brown.
