A few months ago, I bought a giant bag of quinoa. Excited about the super-nutritional value of this food, I brought it home and cooked up a batch, intending to eat it like rice. I quickly learned that quinoa on its own does not offer the same tasty satisfaction as rice on its own. To be honest, I hated it and was very disappointed. So for the next two months, the giant bag of quinoa sat on top of my fridge, untouched...until I did some deeper searching for quinoa recipes and realized that quinoa is DELICIOUS when mixed properly with other ingredients.
Without further ado, I present quinoa for breakfast. This tasty breakfast is nutritious, delicious and can be made in advance for a quick breakfast on-the-go.
Breakfast Quinoa Cups
Adapted from Iowa Girl Eats
Yield: 18 cups
Total Time: about 60 minutes
2 cups cooked quinoa (about 3/4 cup uncooked)
2 egg whites
1 can black beans, drained and rinsed
1 cup roasted broccoli
1-2 cups shredded cheddar cheese
2 tablespoons grated parmesan cheese
2 teaspoons oregano
1/2 teaspoon crushed red pepper flakes
salt & pepper to taste
Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix to combine. Liberally spray a muffin tin with cooking spray and spoon filling into muffin cups, filling to the top. Bake for 30 minutes or until the edges of the cups are golden brown. Let cool for 5 minutes before removing from tin. Serve with salsa and enjoy!