When it comes to finger food you might think it takes a long time, but instead it's easy and you can make it in bulk and freeze some, or make food that is family friendly so everyone can eat it.
1 cup organic spinach
2 cup soaked and cooked quinoa
1 tsp paprika
Ghee for muffin tin
1/4 tsp himalayan salt
Grease the muffin pan and turn the oven on at 350F.
Boil some water, rinse the spinach, cut them in small pieces and when the water is ready pour it on top of the spinach to wilt. In a bowl mix the quinoa, spinach, eggs, salt and paprika and then pour the mixture in the muffin pan and press down each one to make it nice and tight in there. Cook for 20 minutes will the tops are crisps. Make them sit to cool and then with a knife to help set them in a plate and enjoy. You can cut them in finger size for the smaller ones, or make them play and cut their own for the bigger ones.