uinoa (pronounced KEEN-wah) is quite unique grain, not just because it is gluten-free, but it also contains very high amounts of complete protein, meaning it provides all nine essential amino acids. It is also high in fiber, iron, magnesium, calcium and other minerals. No wonder, it is known as one of the world's most popular super food.
So let's take it to the next level and marry it with another superfood: an egg. Eggs are packed full of protein, vitamins and minerals.
To make things even better I included turmeric to this recipe. Not only it adds vibrant colour to the meal but it also a natural anti-inflammatory spice. It's believed that low-level of inflammation may play a major role in a number of chronic conditions, such as heart disease, cancer, and mental health. Anything that can help fight inflammation is important.
In a nutshell, these quinoa cups are a very nutritious, delicious, light snack, breakfast or lunchbox item for the whole family. Isn't it amazing to cook one meal for the whole family that not only taste good but also packed with all-the-good-stuff? No brainer, it's definitely a winner!
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The Power of Two Eggy Quinoa Cups
These quinoa cups are a very nutritious, delicious, light snack, breakfast or lunchbox item for the whole family.
6 eggs (organic if possible)
1 cup cooked quinoa (1/2 cup before cooking)
1 cup cheddar cheese, finely grated
1 tsp dill leaves, dry
1 tsp coriander leaves, dry
1/2 tsp turmeric
finely cut mushrooms, baby spinach, broccoli, or cherry tomatoes.
Preheat oven to 180 C and prepare a 12 muffin pan.
Whisk the eggs, cheese, herbs, turmeric, and quinoa together.
Pour into a muffin pan. Top with your favotire toppings.
Bake for 15-20 minutes or until the center is firm to touch.
Freeze separately on a tray and then transfer in a container/zip lock bag. Defrost in the fridge overnight.
Calories 260, Carbs 15 grams, Fat 14 grams, Saturated Fat 5 grams, Protein 20 grams, Sugar 1 grams, Sodium 410 milligrams