Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This is a sponsored post written by me on behalf of Casabella, Gourmet Garden Herbs & Spices and Melissa’s Produce.  All opinions are 100% mine.

Please don’t miss the Giveaway here and other amazing Guacamole recipes below!

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This week my husband and I went out on our weekly date night (toting along the two littlest ones of course).  We had our usual no-idea-what-to-eat dilemma, him no longer eating red meat and myself very rarely eating any meat.  We went to the food court at our local mall as I was off on a search for new shoes to fit my finally repaired and healing broken toe.  (Can you believe how much pain one little broken toe can produce!?)

Grilled Corn Guacamole | Famished Fish, Finicky Shark

After almost ordering a walnut and goat cheese salad from the sandwich place, I spotted a well know Mexican grill that sells the famous sofritos which inspired this meal.  Actually their entire menu inspired this dish of Tofu Sofritos Tacos with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.  We used to order from this grill at least once a month during our company lunch meals at my workplace.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Despite the fact that I never actually had the sofritos from this popular place (I used to get the chicken), I wanted to make them because of a) my craving for tacos and b) my desire to remove meat from my diet.  Let me just say that I LOVED my sofritos at least 10 times more.  I braised mine to perfection, ridding all traces of “soy” taste from these tacos.  And the guacamole…okay that is what we are here for.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

The guacamole at this famous Mexican grill is so delicious that they charge nearly $2 more to add it to your meal.  I love that they give large portions, so that’s good.  They also serve this wonderful corn pico de gallo.  These two toppings together make any taco or burrito bowl supreme.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

So when I was given the opportunity to create a recipe for Casabella’s newest innovation, the Guac-Lock guacamole container, I knew I had to make a Grilled Corn Guacamole.  The fresh avocados shipped direct to me from Melissa’s Produce went divinely with the purees and dried herbs from Gourmet Garden.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

And love the Guac-Lock I did!  I ate guacamole for a week.  On everything!  This photo was actually taken on day 5 of storing this guacamole.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Please note the freshness!  And it didn’t even taste sour or overwhelmed with onion, as most avocado dips do when they contact air.  I didn’t have to scrape off any grey unappealing discoloration from the top of the guacamole each day I ate it.

I just spooned out what I wanted and smoothed out the top.  The handy pusher tool provided made it simple to “squeeze” all the air out and seal the lid.

Love this thing!!

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 12

Per Serving 106 calories

Fat 8 g

Carbs 10 g

Protein 2 g

12

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Ingredients

  • 3 avocados, peeled, pitted and diced
  • 2 ears corn
  • 1 jalapeño, seeded and diced
  • 1/3 cup diced red onion
  • juice of one lime
  • 1/2 tsp cumin
  • 1/2 smoked paprika
  • 1 tsp garlic salt (or 1 tsp Gourmet Garden garlic puree)
  • 1/4 tsp chili powder (or pinch Gourmet Garden red chili flakes)

Instructions

  1. Spray a griddle with nonstick cooking spray. Place 2 shucked ears of corn on the grill, sprinkling with salt and pepper if desired. Grill over medium heat, rotating to grill each side, about 10-15 minutes until corn is tender. Set aside to cool slightly.
  2. Place diced avocado in a medium bowl and smash lightly with a fork or masher.
  3. Cut corn kernels off cob using a sharp knife, catching the kernels into a medium bowl.
  4. Add corn and remaining ingredients to mashed avocadoes and mix well, mashing while mixing.
  5. Transfer mixture to an airtight container (such as the Guac-Lock) and store up to 6 days in the refrigerator.

Check these recipes out too!

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Grilled corn guacamole-say what!?

This post was sponsored by Casabella, Gourmet Garden, and Melissa’s Produce. I received a Guac-Lock container, fresh herbs and pastes, and fresh avocados from the sponsors for participating in #GuacSquad12. All opinions, text, images, and recipes are my own. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

An InLinkz Link-up

 

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Taco Tuesdays aren’t just for Tuesdays. And tofu isn’t just for stir fry. When I made this sofrito sauce to pair with tofu for tacos, I had no idea I would create a new craving.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I based this sofrito recipe on my chicken mole skewers. It is so good! Something I need to make quite often. Hmm, maybe again today.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

This spicy adobo sauce know as sofritos, is a rich and moderately spicy, yet flavorful sauce that can be paired with any protein base. It’s base of chiles and tomatoes makes it a perfect accompaniment to any meal.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

For this recipe, I paired it with diced and cooked tofu for a delicious taco filling.  Then I topped it with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Let me tell you, I first made this into 4 servings of two tacos each, but it was good, that I portioned it out into three tacos per serving, even without the optional black beans. These are so addicting.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Just look at all that saucy goodness!

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I think I could eat this whole bowl.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I mean, that spoon isn’t in this bowl for fun. It’s in there for EATING these sofritos!!!!

Excuse me while I control myself…

Oh, and hey, if you happen to get your hands on Gourmet Garden’s fresh tubes of garlic or fresh dried cilantro, try it in this recipe!! There may or not be a giveaway attached to this post 😉 wink, wink

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 4

Per Serving 295 calories

Fat 25 g

Carbs 8 g

Protein 14 g

4

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Ingredients

  • 12 oz organic extra firm tofu
  • 2 Tb canola oil, for frying
  • 1/4 large onion, diced
  • 2 cloves garlic, minced
  • 3 Tb canola oil, divided
  • 1 green California or Hatch chile, roasted, peeled, seeded and stemmed
  • 2 adobo chiles, stems removed
  • 3 Tb jarred or canned adobo sauce
  • 3/4 cup fire roasted diced tomatoes
  • 1/4 cup water
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 black pepper
  • 1/4 tsp red pepper flakes (optional)
  • juice of half a lime

Instructions

  1. Drain the tofu by placing on a few paper towels and letting liquid drain for about 20 minutes.
  2. Prepare the sofrito sauce. In a large medium skillet, saute the diced onion and minced garlic with all the spices and seasonings in 1 Tb of the canola oil, until onion is translucent, about 4-5 minutes.
  3. Meanwhile, roast the green chile over an open flame or under a broiler, then place in plastic bag when skin is charred for a couple minutes to loosen the skin. Scrape the charred skin off with a paper towel.
  4. Process the adobo chiles, adobo sauce, and roasted green chile in a food processor or blender until smooth. Add the onion mixture and tomatoes and process until smooth. With processor or blender running, add water 1 Tb at a time until desired consistency. Set aside.
  5. Heat 2 Tb oil in a large skillet. Dice the tofu into 1/4" pieces and fry in oil until browned on all sides, about 8 minutes, stirring to cook.
  6. Drain on a paper towel once more.
  7. Heat remaining 2 Tb oil in the same skillet. Add the sofrito sauce and heat through about 3 minutes. Add cooked tofu (or other cooked meat) to sofrito sauce to braise about 10 minutes, covered, stirring occasionally.
  8. Remove from heat and squeeze lime over tofu sofritos. Serve over rice or tortillas.

 

Tofu Sofritos   Tofu Sofritos (9)   Tofu Sofritos (10)   Tofu Sofritos (11)   Tofu Sofritos (12)   Tofu Sofritos (13)   Tofu Sofritos (14)   Tofu Sofritos (15)   Tofu Sofritos (16)   Tofu Sofritos (17)
Tofu Sofritos are full of protein and pack a spicy delicious punch.

Chocolate Silk Pie for Pi(e) Day

Chocolate Silk Pie | Famished Fish, Finicky Shark

Divide the buttery pie crust by the rich chocolate silk filling and you will end up with Chocolate Silk Pie. In other words, divide the circumference of a circle by it’s diameter and you will always end up with Pi or 3.14159265.

Chocolate Silk Pie | Famished Fish, Finicky Shark

Happy Pi(e) Day! It’s March 14th or 3.14.  Of course, we have to celebrate with pie! And of course, I picked a brainy pie today.

And if you want more fun facts, read below for a message from Terri from Love and Confections, who is our Pi(e) Day hostess.

But oh, this pie!

Chocolate Silk Pie | Famished Fish, Finicky Shark

This chocolate silk pie is rich with mood elevating, healthy fat full dark chocolate and protein laden tofu. Say what?!? You got that right. Wait, don’t close this window-you know you want some!

Chocolate Silk Pie | Famished Fish, Finicky Shark

This chocolate silk pie is so richly chocolaty, you won’t even care what’s it made of. You’ll just want to refigure your multiplication facts and see if you really have to divide this pie into 12, 8, or 6 servings. My kids inhaled this pie! Really, it’s that good!

Can you say, “pass the whipped cream?”

Chocolate Silk Pie | Famished Fish, Finicky Shark

*A side note from the author, Saundra: I have dubbed this an autism feature recipe, however, I read that soy is actually an allergy food for most children with ASD. On the other hand, my Finicky Shark Jesse thrives on soy and it’s protein, such as soy beans, and he excels in happiness from chocolate. So in my opinion, this is an autism feature-in my own home, for my special boy. Read on for the recipe…

Chocolate Silk Pie | Famished Fish, Finicky Shark

Chocolate Silk Pie

Ingredients:
12 oz extra firm silken tofu, drained
10 oz bag dark chocolate chips
3 tablespoons sour cream
3 Tb amaretto liquor
3 tablespoons sugar
1 tsp cocoa powder
1 tsp pure vanilla extract
1 baked pie crust (prepare according to package directions)

Chocolate Silk Pie | Famished Fish, Finicky Shark

Directions:

Bake and cool a premade pie crust according to package directions.

Melt the chocolate chips in the microwave in a microwave safe bowl, for 30 second intervals, stirring until smooth, about 90 seconds.

In a food processor, combine the drained tofu, roughly chopped, melted chocolate and remaining ingredients.

Chocolate Silk Pie | Famished Fish, Finicky Shark

Process until mixture is smooth and thickened.

Chocolate Silk Pie | Famished Fish, Finicky Shark

Spoon into the pie crust and spread evenly. Chill at least 4 hours before serving for a firmer pie, or enjoy immediately for a more mousse like pie.

Chocolate Silk Pie | Famished Fish, Finicky Shark

Garnish with whipped cream and slivered almonds, if desired.

Chocolate Silk Pie | Famished Fish, Finicky Shark

Derived from Chocolate Covered Katie

And because we know you love Pi(e), read below for more recipes from other pie loving bloggers.

Chocolate Silk Pie for Pi(e) Day

Prep Time: 4 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 4 hours, 30 minutes

Number of servings: 8

Per Serving 377 calories

Fat 21 g

Carbs 45 g

Protein 6 g

8

Chocolate Silk Pie for Pi(e) Day

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 12 oz extra firm silken tofu, drained
  • 10 oz bag dark chocolate chips
  • 3 tablespoons sour cream
  • 3 Tb amaretto liquor
  • 3 tablespoons sugar
  • 1 tsp cocoa powder
  • 1 tsp pure vanilla extract
  • 1 baked pie crust (prepare according to package directions)

Instructions

  1. Bake and cool a premade pie crust according to package directions.
  2. Melt the chocolate chips in the microwave in a microwave safe bowl, for 30 second intervals, stirring until smooth, about 90 seconds.
  3. In a food processor, combine the drained tofu, roughly chopped, melted chocolate and remaining ingredients.
  4. Process until mixture is smooth and thickened.
  5. Spoon into the pie crust and spread evenly. Chill at least 4 hours before serving for a firmer pie, or enjoy immediately for a more mousse like pie.
  6. Garnish with whipped cream and slivered almonds, if desired.

a note from Terri: “Welcome to Pi(e) Day hosted by Terri from Love and Confections! Pi Day is celebrated every March 14 by math fans around the world – and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter.

Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the “Pi Moment of the Century”. The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years – a once in a lifetime moment for most of us. How cool is that?

Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!”

Chocolate Silk Pie | Famished Fish, Finicky Shark

Enjoy a slice from the Pi(e) Day Bloggers:

Pick Your Protein-Spring Rolls with Apples and Peanuts

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Spring Rolls are one of the most creative and refreshing ways to eat a salad wrap in Asian culture, in my opinion.  I remember the first time my family and I went to a Vietnamese Pho Noodle House.  The Pho was delightful, full of flavorful anise spiced broth and fat rice noodles.  I could eat that for days.  We ordered it with an appetizer-shrimp spring rolls.  Delicious!  These spring rolls were filled with lettuce, shrimp, and rice noodles.  So simple, yet so good.  The special ingredient is the dipping peanut sauce, with yummy hoisin and nutty flavors, it just finishes the spring roll perfectly.  My friend Laura and I are addicted to these.  We can almost never go to our local Vietnamese restaurant without ordering at least one.  Nor can my husband.  If I get that for lunch at work, I best be bringing an order home for him! 😉

So if I want a quick and light meal at home, Spring Rolls are a pretty quick and easy one to make.  It is healthy and clean eating goodness, gluten free and filling.  Now these spring rolls are not typical Vietnamese fair, but they are delicious.  And I will be creating more versions.  For now, read on how to make these yummy Pick Your Protein, Apple Peanut Spring Rolls.

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With just a few simple ingredients:

For the Spring Rolls:
8 spring roll wrappers
3 cups shredded romaine lettuce
2 oz bean threads, uncooked, or optionally vermicelli rice noodles
2 1/2 Tb chopped peanuts
1/2 apple, raw, sliced thinly
12 oz shredded cooked chicken, thinly sliced BBQ pork or steak, 8 jumbo shrimp, halved lengthwise, OR 12 oz tofu, grilled lightly, OR any combination of the above

For the Protein marinade:
1 tsp rice vinegar
1 tsp sugar
1 tsp peanut oil
1/2 tsp ginger, minced
1/2 tsp low sodium soy sauce

For the Dipping sauce:
1/2 cup low sodium soy sauce
1/4 cup rice vinegar
2 Tb peanut oil
1 tsp sugar
1 clove garlic, pressed
1/2-1 tsp red pepper flakes

First prepare all the ingredients.

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Combine the meat marinade and soak over Protein choice.

Boil the bean threads rapidly for 5 minutes, rinse with cold water and drain well.

Chop the peanuts and slice the apple thinly.

Shred the lettuce.

Next fill the spring roll.

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Soak the spring roll wrapper in warm water until it softens, about 15-20 seconds.  Transfer to a plate, let the water absorb about 10 seconds longer, then start filling it.  Layer on slightly over a 1/3 cup of lettuce, 3 Tb of bean threads, 3 Tb of meat, 1 tsp of chopped peanuts and 3-4 apple slices.  (If you are using shrimp, layer the shrimp last, so it displays prettily through the spring roll.)

Roll the spring roll like a burrito, pinching tightly but carefully, so not to tear the wrapper.  Put the filing about 1/3 away from the edge, roll the long end, then fold in the short ends and continue rolling.  Press lightly to seal.

Set aside the spring roll to a plate and cover with plastic wrap while making the rest.

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Make the dipping sauce by combining the ingredients.  Plate out 2 spring rolls and 2 Tb dipping sauce per person.

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These spring rolls are quite refreshing and very satisfying.  This version is similar to a crisp Chinese chicken salad, without the crispy noodles.  If you are feeling daring, go ahead and throw some of those in!

If these last past dinner, you can wrap them in plastic wrap and enjoy them for lunch the next day. You can also enjoy these as an appetizer, one per serving.

Happy rolling!

Chicken Spring Rolls with Apples and Peanuts

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Number of servings: 4

Per Serving 392 calories

Fat 17 g

Carbs 33 g

Protein 27 g

4

Chicken Spring Rolls with Apples and Peanuts

Weight Watchers PointsPlus®: 10

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Spring Rolls

  • 8 spring roll wrappers
  • 3 cups romaine lettuce, shredded
  • 2 oz bean threads, uncooked
  • 2 1/2 Tb chopped peanuts
  • 1/2 large apple
  • 12 oz shredded cooked chicken
  • For the marinade

  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1 tsp peanut oil
  • 1/2 tsp ginger, minced
  • 1/2 tsp low sodium soy sauce
  • For the Dipping sauce

  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 Tb peanut oil
  • 1 tsp sugar
  • 1 clove garlic, pressed
  • 1/2-1 tsp red pepper flakes

Instructions

  1. Prepare all the filling ingredients. Combine the marinade and soak over chicken.
  2. Boil the bean threads rapidly for 5 minutes, rinse with cold water and drain well.
  3. Chop the peanuts and slice the apple thinly.
  4. Shred the lettuce.
  5. Next fill the spring roll. Soak the spring roll wrapper in warm water until it softens, about 15-20 seconds.
  6. Transfer to a plate, let the water absorb about 10 seconds longer, then start filling it.
  7. Layer on slightly over a 1/3 cup of lettuce, 3 Tb of bean threads, 3 Tb of chicken (or meat of choice), 1 tsp of chopped peanuts and 3-4 apple slices. (If you are using shrimp, layer the shrimp last, so it displays prettily through the spring roll.)
  8. Roll the spring roll like a burrito, pinching tightly but carefully, so not to tear the wrapper. Put the filing about 1/3 away from the edge, roll the long end, then fold in the short ends and continue rolling. Press lightly to seal.
  9. Set aside the spring roll to a plate and cover with plastic wrap while making the rest.
  10. Make the dipping sauce by combining all the ingredients. Plate out 2 spring rolls and 2 Tb dipping sauce per person.

Notes

Try this with any Protein: 12 oz shredded cooked chicken, thinly sliced BBQ pork or steak, 8 jumbo shrimp, halved lengthwise, OR 12 oz tofu, grilled lightly, OR any combination of the above. Nutrition information calculated for Chicken. Nutrition INCLUDES dipping sauce.

What is your favorite protein pick?

You may also enjoy Thai Chicken Lettuce Wraps

 

Warm Soup and Asian Pancakes on a Meatless Monday

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I’m still digging my corn week.  Who can’t get enough of that sweet kernel of vitamin goodness?  This soup was inspired by many Asian soups, mingled into one-Egg Drop, Egg Drop with Corn, and Miso.  And what better time to serve this meatless tofu wonder than on a Meatless Monday, which is when I served this.  And an even better accompaniment to this meal are Asian Green Onion Pancakes.

 

This simple soup is very simple to make, and very easy to enjoy.  So good!

What you’ll need:

7 cups of water, divided
7 tsp chicken bouillon
1/2 tsp minced ginger
2 green onions, minced, including chives
6 oz firm tofu
5 large eggs
1 – 15 oz can of corn, drained
2 1/2 Tb cornstarch
5 drops of yellow food color, if desired
3 tsp soy sauce, optional

 

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First boil 6 cups of water with the bouillon, ginger, and green onions.

Julienne the tofu and stir it into the boiling water.

Add the drained can of corn.

After the soup has boiled for about 5 minutes, beat the eggs really well.

Pour the eggs in a slow steady stream into the soup, stirring the egg in as it cooks.

In a small bowl, whisk together the cornstarch with remaining 1 cup cold water.  Slowly stir into the soup. Add food coloring, if desired.

 

 

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Boil the soup about 2-3 minutes, until it is heated through.  Cool slightly and serve.

 

 

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With a drop of soy sauce, if desired.  My husband added Frank’s Wing Sauce to his, and it tasted like Chinese Hot and Sour Soup.

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Any way you serve this up, it is delicious on a cold night.  Full of protein for your finicky sharks, which mine with autism thrives from, gluten free, dairy free, and total comfort in a bowl.

Egg Drop Soup with Tofu and Corn

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 6

Per Serving 147 calories

Fat 7 g

Carbs 12 g

Protein 11 g

6

Egg Drop Soup with Tofu and Corn

Weight Watchers PointsPlus®: 4

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 7 cups of water, divided
  • 7 tsp chicken bouillon
  • 1/2 tsp minced ginger
  • 2 green onions, minced, including chives
  • 6 oz firm tofu
  • 5 large eggs
  • 1 – 15 oz can of corn, drained
  • 2 1/2 Tb cornstarch
  • 5 drops of yellow food color, if desired
  • 3 tsp soy sauce, optional

Instructions

  1. First boil 6 cups of water with the bouillon, ginger, and green onions.
  2. Julienne the tofu and stir it into the boiling water.
  3. Add the drained can of corn.
  4. After the soup has boiled for about 5 minutes, beat the eggs really well.
  5. Pour the eggs in a slow steady stream into the soup, stirring the egg in as it cooks.
  6. In a small bowl, whisk together the cornstarch with remaining 1 cup cold water. Slowly stir into the soup. Add food coloring, if desired.
  7. Boil the soup about 2-3 minutes, until it is heated through. Cool slightly and serve.
  8. Season with soy sauce and/or hot sauce.

 

Do you have a favorite Asian style soup?

You may also enjoy Mini Quinoa Quiches