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Breakfast Wednesday: Quishoa

Quichua

Ever heard of quinoa, the South American protein-packed, grain-like seed superfood sweeping the nation? 

Ever tried to make quiche out of quinoa?

Well, this is your chance.

Cooking quinoa is easy: it’s like rice. Two cups of water for every cup of quinoa. Cooks in roughly 12 minutes. Cook it in chicken or vegetable broth for extra taste. Make it in individual servings or in a pie shell. Enjoy!

Ingredients:
2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
2 cups of shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 Tablespoons parmesan cheese
2 green onions, sliced
salt & pepper to taste

Directions:

  1. Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.
  2. TO FREEZE: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag. Microwave for 20-40 seconds depending on how many you’re reheating.
  3. FOR REGULAR-SIZED MUFFIN TINS: Bake for 25-30 minutes

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