Quinoa (pronounced KEEN-wah) is quite unique grain, not just because it is gluten-free, but also due to the fact, that it contains very high amounts of complete protein, meaning it provides all nine essential amino acids. In addition, it is also high in fibre, iron, magnesium, calcium and other minerals. No wonder, it is considering to be one of the world's most popular health 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 compound. It's now 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!
6 eggs (organic if possible)
1 cup cooked quinoa (1/2 cup before cooking)
1 cup cheddar cheese
1 tsp dill leaves, dry
1 tsp coriander leaves, dry
1/2 tsp turmeric
To garnish: mushrooms, baby spinach, broccoli, tomatoes, or anything you like really. You only need a little amount of each.
Preheat oven to 180 C.
Mix the eggs, cheese, herbs, turmeric, and quinoa together with a whisk.
Pour into a 12 muffin pan. I use silicone moulds for an easier removal. Top with your chosen toppings.
Bake for 15 - 20 minutes until centre is hard to touch.
You can also freeze it on a tray and then transfer in a container. Defrost in the fridge overnight.