Quinoa Egg Muffins Food

QUINOA EGG MUFFINS (HIGH PROTEIN)

Steps:

• Pre-heat oven to 350°F.
• In a large bowl, whisk together eggs, salt and pepper. Stir in the remaining ingredients.
• Spoon into a standard muffin pan lined with silicone or parchment muffin liners (*see note).
• Sprinkle tops with remaining ¼ cup of cheese.
• Bake for 20-25 min, until a knife inserted in the center of the muffin comes out clean. Mine were perfect at 22 minutes.

SAVORY QUINOA EGG MUFFINS WITH SPINACH

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F and lightly grease a muffin pan .
• Combine the quinoa and broth or water in a medium saucepan and bring to a simmer.
• Cover and cook for about 10 minutes, or until the quinoa is thoroughly cooked and the liquid has been absorbed. Remove from the heat and set aside.
• In a nonstick pan, heat the olive oil over medium heat.
• Add the onion and sauté for a few minutes until soft.
• Add the spinach, cooking just until it has barely wilted, about 2 minutes. Remove from the heat.
• In a large bowl, combine the cooked quinoa, cooked spinach and onion, eggs, cheese, oregano or thyme, garlic powder, salt, and pepper, mixing to combine well.
• Spoon the mixture into the prepared muffin tin about 1/4 cup at a time, being careful not to overfill.
• Bake the quinoa muffins for 20 minutes.

QUINOA PIZZA EGG MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place 12 silicone muffin cups on a baking sheet, and set aside until ready to use.
• Combine the quinoa with 1 cup water in a medium saucepan and set the pan over high heat. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa is cooked through and the water is absorbed, about 15 minutes.
• While the quinoa is cooking, slice the tomatoes, finely chop the onion and olives and set aside. Then heat a skillet over medium heat, add the oil and onions, and saute for 2 minutes. Add the tomatoes, olives and Italian seasoning to the onion mixture and saute for another minute. Turn off the heat, and set aside.
• Crack the eggs into a medium mixing bowl, and mix with a whisk or hand beater until well combined. Add the cooked quinoa, vegetable mixture, cheese and salt to the eggs, and stir to combine.
• Pour the mixture in to silicone muffin cups, dividing equally, and bake until the eggs are set and the muffins are a light golden brown, 30 minutes.
• Allow the muffins to cool for 5 minutes before serving. Egg muffins may be kept in the refrigerator and eaten cold, or reheated in the microwave.

QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
• In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

QUINOA CORN MUFFINS

Steps:

• Place rinsed quinoa and water in saucepan, bring to a boil and cover, simmer over low heat for 10-15 minutes or until water is absorbed.
• Remove lid and continue to cook all the while stirring for 1 or 2 minutes more, until quinoa starts to stick to pan.
• Remove from heat and spread out on plate to cool.
• Preheat oven to 400 degrees.
• Cream sugar and butter until smooth and fluffy.
• Add eggs one at a time mixing well after each addition.
• In a separate bowl mix dry ingredients together, (flour, baking powder, salt and cornmeal).
• Add dry mixture to butter and sugar mixture alternating with buttermilk, just until blended. Do not over mix.
• Drop muffin liners in muffin tin if desired filling almost full with batter. Place in oven and bake until muffins have risen and spring back when gently touched, about 15 - 20 minutes,.

MINI FRITTATAS WITH QUINOA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
• Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
• Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.