Super-grain quinoa is joined by edamame, carrots, bell peppers and a Mini Phyllo Shell crunch in this meat-free, Asian-inspired appetizer.
- 1/2 cup quinoa, cooked
- Chicken broth, as needed
- 2 Tablespoons carrots, 1/4″ diced
- 3 Tablespoons frozen edamame, shelled
- 11/2 Tablespoons red bell peppers, 1/4″ diced
- 11/2 Tablespoons low sodium teriyaki sauce
- 1/2 teaspoon garlic, chopped
- 2 teaspoons sesame seeds
- Pinch ginger, ground
- 1 package (15-count) Athens® Mini Phyllo Shells
Preheat oven to 350°F. In a medium saucepan, cook quinoa according to instructions on the package (use chicken broth for added flavor). While the quinoa is cooking, in a small bowl, combine carrots, edamame, red bell pepper, teriyaki sauce, garlic, sesame seeds and ginger.
When the quinoa is cooked, remove from heat, add the remaining ingredients to the saucepan with the quinoa and stir to combine. Once the quinoa and vegetables are thoroughly mixed, cover the mixture and allow to stand for 8-10 minutes to heat the vegetables.
While the quinoa mixture sits, place the shells on a baking sheet and bake for 3-5 minutes for added crispness. Remove the shells from the oven and fill with the Asian quinoa mixture. Serve immediately.