May 21, 2012

Mini Quinoa Cups

Here's a recipe that is easy, healthy, and doubly versatile (meaning you can have it for breakfast, lunch, dinner, or snack AND you can be as creative as you want with it).  A fellow cooking/ baking enthusiast introduced me to this recipe.  And considering we're both going into bar-study hibernation soon, mini quinoa cups may be a-plenty in our near future.

Plus, the beauty of this recipe -- aside from being quick and easy -- is that you can get creative by tossing in ham, bacon, veggies, or anything else that you fancy.  Go wild.

Mini Quinoa Cups
recipe from Iowa Eats
Yield: About 24 cups


  • 1 cup cooked quinoa (pronounced "keen-wah") - I used Bob's Red Mill Organic Whole Grain Quinoa, which comes pre-washed (we fancy)

  • 1 egg
  • 1 egg whites
  • 1/2 cup shredded zucchini 
  • 1/4 cup chopped mushrooms
  • 1/4 cup roasted red peppers
  • 1/2 cup sharp shredded cheddar cheese
  • 1 green onion, sliced
  • 1 tbsp. Parmesan cheese
  • 2 tbsps. chopped fresh parsley
  • Salt and pepper


1. Preheat oven to 350 degrees F.  Prep two mini muffin tins by spraying them with non-stick spray.

2. Combine all ingredients into a bowl.

3. Spoon the mixture into each cup.

4. Bake for 15-20 minutes.

5.  Let them cool for at least 5 minutes before removing them from the muffin tin.

That's it!  Super easy!

Now, for the visuals: