Calories: 70 Proteins: 4 Carbs: 5 Fibers: 1 Fats: 3 Serves: 24 Total time: 55M
3 cups Organic Quinoa (or one cup dry)
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1 cup finely chopped broccoli florets (about one small broccoli crown)
1 1/2 cups shredded cheddar cheese
4 eggs beaten
1/4 cup milk of choice
1 garlic clove minced
1/2 tsp onion powder
Optional add-ins:
1/4 tsp salt
Preheat the oven to 350ºF. Spray the muffin tin with cooking spray or use a silicone muffin tin. In a large bowl, mix the cooked quinoa, broccoli florets, and cheese together. In a smaller bowl, beat the eggs, and add the garlic, onion powder, and paprika (and salt, if using). Mix to combine. Add the egg mixture to the quinoa mixture and mix until incorporated. Divide the mixture evenly among the mini muffin cups, pressing down with a spatula to pack it all down. Bake for 15 minutes. Allow to cool for several minutes before removing from the muffin tin to allow the quinoa to set. Serve warm or at room temperature.
