- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 lb broccoli florets
- 3 eggs, beaten
- 2 cup Mozzarella cheese
- 1 egg white
- 1/2 cup Parmesan cheese
1. Preheat oven to 375 degrees F and place Flexipan Cake Pop Tray on Perforated Baking Sheet and set aside. Place quinoa and water in Flexipan Round Mold and cover with Octagonal Silpat. Microwave on high for 5 minutes.
2. Stir quinoa and microwave again at 50% for 5 minutes. Add broccoli and cook for 3 additional minutes. Remove and let broccoli cool. Chop broccoli into small pieces with Santoku Knife.
3. In Mixing Bowl, add cooked quinoa, eggs, and Mozzarella. Mix well. Add broccoli to the mixture and scoop out a golf ball size of mixture into your hand. Dip in egg white and place in wells of tray. Sprinkle with Parmesan cheese and bake for 20 minutes.
Dipping Sauce: Mix 1/3 cup Parmesan cheese, 1/4 cup lemon juice, 1 clove minced garlic and 1/2 tablespoon mustard. Add 1 tablespoon olive oil and 5 tablespoon Greek yogurt. Mix well and fill pinch bowls and serve.