Quinoa Zucchini Protein 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.

QUINOA WITH CORN AND ZUCCHINI

Steps:

• Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.
• Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
• Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini. Season with salt and pepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes. Stir in the quinoa and toss together. Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.