With the first of January, I really try to be aware of what I’m eating. My son and I like Quinoa, but my husband’s not a big fan. I think this yummy recipe just might convert him.

We made them with the original recipe, then we’ve experimented with adding shredded zucchini and jicama and used almond flour instead of regular flour. Each time we’ve made them, they’ve been different, but yummy. How fun to serve these for brunch or a luncheon.

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