Quinoa Cups

This is such a versatile dish, you can have it for breakfast, lunch, snack or as a side dish. This recipe makes a dozen cups so it super fast and convenient to make. You can pretty much flavour and customize it to your liking. Here, I used what I had in the fridge, broccoli, onion, and a mix of cheddar and mozzarella.  Goat cheese or feta works great as well, with some chopped black olives,  sun-dried tomatoes, spinach and dried oregano. 

What you will need...

3/4 cup of quinoa 

1 1/2 cups of chicken stock (you can use water if you don't have chicken stock on had)

approx. 2 cup of broccoli, finely shopped

1 medium sized onion, finely chopped

2 large eggs + 2 egg whites (lightly beaten)

2 tsp of grainy dejon mustard (optional)

1/2-1 cup of grated cheese of your choice (depending on how cheesy you like it or if you are trying to control fat intake) 

2 tsp of Club House roasted garlic and peppers seasoning mix (optional)

1 tsp of paprika 

Steps...

Rinse your quinoa well and cook according to package directions using chicken stock instead of water (adds a lot more flavour). But like mentioned above you can use water as well.  

Preheat oven to 350F.

Mix all ingredients in a large bowl, stir in cooked quinoa.

Just like that:)

Spray a muffin tin very well with non stick spray (I use coconut oil spray, you can get it at Costco), then scoop the quinoa mixture into the cups, filling them to the very top.  

Bake for 15-20 minutes until edges are golden brown. 

Let them cool for 5 min and then pop them out with the help of a spoon and place on cooling rack. They are great hot or cold.