I’m still sharing recipes from my Gourmet Club’s Tapas Night. Any of these would make great appetizers all by themselves for any occasion!


Quinoa Pizza Balls

2/3 cup quinoa, dry
2 cups vegetable broth
2 cups cooked pinto beans
10 – 15 fresh basil leaves, chopped
1/2 tsp. dried oregano
1/2 cup fresh parsley, chopped
2/3 cup tomato paste
Garlic salt or powder to taste

Bring broth to a boil and add quinoa, lower heat to simmer, cover and cook 20 minutes.
(Liquid should be absorbed)
Meanwhile in a large bowl, mash the beans with a potato masher until smooth.
Add remaining ingredients, including the quinoa.
Using a spoon form small balls and place on a cookie sheet that has been sprayed with Pam

Bake at 350 for 30 minutes. Serve immediately.

Goat Cheese and Veggie Morsels

4 oz goat cheese
24 whole-wheat crackers
2 Tbl finely chopped carrots
1 Tbl finely sliced scallion greens
Freshly ground pepper to taste

Spread 1 Tbl goat cheese onto each cracker
Combine carrot and scallion, press into cheese.
Sprinkle with pepper