Many of you will have tried these quinoa cups which I brought to class during the month of GoForFit birthday celebrations.
As promised, here is the recipe:
3/4 cup quinoa
1 1/2 cups chicken stock
2 whole eggs
3 egg whites
1 cup spinach (fresh or frozen)
1 cup grated cheese
1/2 cup cooked bacon bits
1/2 cup tomatoes1 green onion, chopped
2 tbsp parmesan cheese
salt and pepper to taste
Preheat your oven to 180C
Rinse the quinoa under cold running water. Bring the stock to the boil then add the quinoa and cook until the liquid is absorbed (about 15 mins).
Allow to cool slightly
In a large bowl, combine the remaining ingredients and stir. Add the cooked quinoa and spoon into prepared muffin trays.
Back for 15 – 17 mins until lightly browned
If they don’t all get gobbled up at once, store in the fridge or freezer.
Try sundried tomatoes instead of fresh
Add a handful of peas
Substitute parmesan for feta cheese
I buy cartons of egg white to keep in the fridge for recipes like this.
Gluten free and packed with protein, these make a great breakfast option and go well in lunch boxes.