Cheesy Quinoa Muffins (Serves 6)
(Adapted from Everyday Home Cooks and a co-worker’s recipe)
1/2 cup uncooked quinoa, rinsed (red or white)
1 cup chicken/vegetable broth or water
2 shredded carrots
2 sliced green onions
1 clove minced garlic
2 tbsp flour
2 eggs, beaten
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp pepper
(Optional fillings include: diced jalapeno, cooked sausage, cooked bacon, red pepper flakes – add-ins may affect Points Plus)
1. Bring water or broth to a boil. Stir in quinoa, reduce heat to a simmer. Cover and let cook 15-20 minutes until all water is absorbed.
2. Pre-heat oven to 350. Grease a standard sized muffin tin with non-stick spray.
3. Add carrots, green onions, garlic, flour, eggs, cheeses, salt and pepper to a bowl. Stir in cooked quinoa slowly (if it’s too hot it will scramble the eggs!)
4. Fill each muffin tin with approximately 2tbsp of quinoa mixture (about half – three-quarters full). Bake until set, about 20 minutes.
Each serving: 2 muffins
4 Points Plus per serving! Paired with a salad, makes a great lunch. These are also tasty hot or cold!