Rainbow Veggie Quinoa Cups
If you’re not already on the quinoa cup train, hop on board! I first pinned these from Iowa Girl Eats and let them languish on my Breakfast board for several months before I finally gave them a try. I make little egg fritattas in muffin pans all of the time but despite putting quinoa in just about everything else, I was skeptical about adding it to eggs. In the end, I’m so very glad I tried them because they have become a staple in my weekly meal plans.
Rainbow Veggie Quinoa Cups, how I do love thee! Let me count the ways:
1. They are easily customizable. Use different vegetables entirely, add mushrooms, substitute some meat, put in whatever you like! Aim for 2 cups of whatever meat/veggie mix you choose.
2. They freeze well! At this point in my life, I cook very few things that cannot be at least partially made ahead of time. I mix up a batch of these about every other week, stick them in the freezer, and then grab one or two each morning for one of my two snacks. In fact, it is rare that I do not have a container of these in my freezer at all times.
3. These quinoa cups are one of the most versitile things that I make these days. Eat them alone for a snack, add something on the side and you have a great breakfast or lunch.
4. Two cups fit perfectly into a small wide mouth mason jar for transport. Yes, I believe that is a perfectly valid reason for liking them so much. It’s a perfect little package!
5. You can eat them cold or warm, so they are perfect for someone on the go, which is all of us. And you can eat them without utensils which is always a bonus, if you are, for example, rushing around and stuffing them in your face while you wait for the school bus to arrive.
And there you have it! Veggie Quinoa Cups – the perfect food! Or, at least it will be the perfect food until I find a new favorite, which at the rate I go will probably be soon. Even if I find a new favorite, these will be a staple in my freezer for a long time! Nutrition information per cup and recipe card is below!
- 1/2 cup uncooked quinoa
- 6 eggs
- 1/3 cup low fat milk
- 1/2 cup shredded carrot
- 2 green onions, chopped
- 2 oz. jar of pimentos, drained and finely chopped
- 1/2 cup chopped bell pepper
- 1/2 cup finely chopped cooked broccoli or fresh spinach
- 3 T. grated gruyere (or parmesean would work well too)
- 1 tsp. brown mustard
- 1/2 t. salt
- 1/4 t. ground black pepper
- 1. Rinse quinoa and add to a small pot with 1 cup of water. Bring to a boil and then simmer for approximately 10-15 minutes or until all liquid is absorbed. You should end up with roughly 2 cups of cooked quinoa. Set aside to cool slightly.
- 2. Whisk eggs, milk, mustard, salt and pepper together until well blended. Add cooled quinoa and remaining ingredients and mix well.
- 2. Spoon into regular size muffin tins sprayed with cooking spray.
- 3. Bake at 350 degrees for 20-25 minutes or until a knife inserted into the middle comes out clean.
- I make often make a batch of these and keep them in the freezer so I can grab them as needed during the week. A large plastic container with wax paper or parchment between layers of quinoa cups works perfectly.
- You can also use egg whites or a combination of whole eggs and egg whites. Aim to get 1 1/4 cups of whatever egg mixture you use.