Cheesy Confetti Quinoa Cakes

 

Talk about a portable meal....when we think about putting something in a muffin tin and baking it we think cupcakes, muffins, or even EGG muffins....so check this out! I had made a bunch of quinoa and was looking for a new recipe to try. Quinoa is a complete protein and a complex carb. It's easy to use it as just a side dish; however it's not really portable! :) However, if you add some cheese, egg, chopped veggies and spices....game changer!!  Although it's a great source of protein like I mentioned, you could even add some ground turkey to these. I ended up using them as a side with some chicken.  I can't wait to hear how they turn out for you!

Ingredients

• 1T Olive oil
• 1 cup onion, diced
• 1 ½ cup muilti colored peppers, diced (I used about half of a red, orange, and yellow)
• 3 cups broccoli, finely diced
• 4 eggs
• 1 cup shredded cheddar cheese
• 2 ½ cups cooked quinoa
• Salt & Pepper to taste

Instructions

• Preheat oven to 375 degrees 
• Line 12 cup muffin tin with aluminum foil muffin cups
• Spray muffin cups with olive oil
• In a large skillet warm olive oil and sauté onions, peppers, broccoli, until soft.  Approximtely 8-10 minutes
• In a large bowl, whisk eggs.  Fold in cooked quinoa, shredded cheese, and veggies from skillet.  Salt and pepper to taste. 
• Divide mixture into 12 muffin cups.
• Bake for 20-25 minutes. 
• Cool and serve or place in a container in the fridge to be reheated later or added to work/school lunches.  

*You could also double batch this recipe and freeze some for later.