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There’s a tent in our dining room right now. We bought a really small, cheap tent to bond with our sugar gliders. In “tent bonding”, you’re supposed to climb into the tent with your sugar glider, then let them climb around in a safe environment and explore the tent and climb all over you to get more comfortable with your presence.
Dale & I’s first tent bonding session was super productive. By the end of the two-hour session, he was hopping off of the tent walls and onto my hands and climbing all over me without fear. The next session, he curled up on my neck, underneath my ponytail, and promptly fell asleep.
Since that night, the tent has gone unused, but has remained in the middle of our dining room, half blocking the entrance to the laundry room, rendering half of the dining table useless, and preventing us from being able to fully open the door to the garage.
You’d think all of those things would motivate me to break down and put away the tent.
Instead, I made quinoa bites.
Don’t be fooled. The only bread these quinoa bites contain is the bit of Panko breadcrumbs that help hold these babies together. But…I didn’t know what else to name them.
I mean, it’s garlic bread.
Without the bread.
Each bite is packed with garlic, creamy Parmesan cheese, herbs, and essential amino acids.
Those are important, ya know.
I ate them plain, but they would be fantastic dipped into a marinara sauce.
You can also kick them up a notch by using fresh herbs, but I don’t always keep those around and dried herbs still pack a powerful flavor punch, making them an easy, quick to whip up weeknight meal/appetizer/snack.
So, I’m running out of reasons to avoid taking the tent down now.
- 2 cups cooked quinoa (I cook mine in low sodium chicken broth)
- 2 large eggs
- 1/2 cup shredded Parmesan cheese
- 1 1/2 tsp Italian seasoning
- 1 tsp dried parsley
- 1 tsp minced garlic
- 2 Tbs minced onion (or use 1/2 tsp dried minced onions and throw them in the liquid while you cook your quinoa)
- 1/4 cup Panko breadcrumbs
- Preheat oven to 350 degrees.
- Mix together all ingredients.
- Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
- Bake for 15-20 minutes.
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