Quinoa Egg Muffins

There are two reasons for this recipe: 1-I had leftover quinoa and I usually try and create something new with leftover grains instead of serving them as is to my family; 2-My daughter started school a couple weeks ago and so it’s time I get my packed-lunch-creative-juices flowing again. So with that comes the quinoa egg muffin. The egg to flour ratio makes it that these muffins are not super dense and doughy nor are they too “egg-y” or omelette like. I find them to be a nice balance of the two 🙂 Super tasty, wholesome and easily packable to provide a nutritious lunch for my 1st grader  🙂 

 

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Ingredients:

  • 1 cup chopped mushrooms
  • 2 cloves garlic
  • 1 TBS olive oil
  • 1/4 tsp salt
  • 1 cup cooked quinoa
  • 8 eggs
  • 1/2 cup flour (I used spelt)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • pepper

Steps:

  • Preheat oven to 375 F
  • Cook first 4 ingredients in skillet for about 2 to 4 minutes
  • Mix all other ingredients in a large bowl
  • Add mushroom mixture and combine
  • Pour in lined muffin tins ( you don’t have to line them but my daughter likes the cupcake like packaging and it makes for easier tin clean up)
  • Bake for about 15 minutes
  • Makes about 12 muffins, enough for a few lunches and the rest of the family!

Savory Bell Pepper and Quinoa Pancakes

I’ve been wanting to experiment with savory pancakes more so I am excited to share this recipe with you! It was a total success at my house. The idea came since I had left over quinoa that I wanted to serve in a new way to my kids. It is very basic for now as I wanted to get the texture down before adding too many ingredients, so I will try this again with different flavors very soon! 

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The beautiful red pepper and tomato salad was made by my 6 year old daughter. She washed and cut the veggies and sprinkled ground sesame seeds on top. It was a perfect addition and her idea 🙂 

Ingredients:

  • 1/2 large red bell pepper
  • 2 TBS olive oil
  • 1 cup cooked quinoa
  • 2 eggs
  • 1/4 cup soy milk
  • 1/4 tsp salt

Steps:

  • Put everything in blender and blend on high until well combined
  • cook in a skillet the way you would regular pancakes (wait for bubbles to form before flipping)
  • serve and enjoy!

Since this was lunch I served it with salad and pesto, but in all honesty, these would taste just as good for breakfast with maple syrup on them.