Luscious Quinoa Fusilli Appetizers

Ingredients-

• 8 ounces Tresomega Quinoa Fusilli Pasta, cooked according to package directions

For the avocado chutney sauce-

• 1medium sized ripe avocado
• 1 small clove of garlic
• A handful of cilantro leaves and tender stems
• ½ teaspoon honey
• Juice of 1 small lime
• 1 cup water
• Salt to taste
• 1/8 cup extra virgin olive oil

For the topping-

• ½ cup grated fontina cheese

• ½ cup gluten free bread crumbs

To make the Quinoa Fusilli Cups-

1. Cook the quinoa fusilli according to package directions. Drain and set aside when done.
2. Meanwhile, in a blender, combine all ingredients for the chutney sauce except the extra virgin olive oil. Blend until smooth. With the blender running on low, add the extra virgin olive oil in a stream until it is well blended into the chutney sauce, about 30 seconds. Remove into a bowl.
3. Add the cooked and drained fusilli pasta to the bowl and toss well until it is coated with the sauce.
4. Pour the pasta with the sauce into 8 silicone baking cups. Top with the cheese and the gluten free bread crumbs.
5. Bake in a 350 degree Fahrenheit oven for 10 to 12 minutes or until the cheese is melted and the breadcrumbs are golden brown.
6. Remove from oven and let cool for a few minutes. Serve in baking cups or remove from cups and serve on a plate.
7. Alternately this can also be baked together as a casserole.