Egg and Quinoa Cups

I get very bored eating the same food all the time so I'm always on the lookout for new recipes, that's why Pinterest is a goldmine for new ideas. I have a food board called 'Tasty...nom,nom,nom' where I save the most delicious looking things(and also things I would feasibly make), I also have another board especially for Crock Pot recipes as I'm still learning how to use mine. I've tried quite a few things that I've pinned but I never remember to take photos, so they don't make it as far as my blog, but for once before diving in I thought to take a couple of badly lit pictures.

When I saw these quinoa cups I knew I had to try them, I'm a little obsessed with quinoa at the moment, it acts as a carb as part of your meal but it's a protein so it's much better for you. You get that nice full feeling like rice, but without the bloating, like a light satisfying fullness that gives you lots of energy. It's quite similar in texture to cous cous, but better since it's not made from wheat. It's a little bit more pricey than things like pasta and rice, but it's totally worth the extra money. I usually cook mine with a veg Knor Stockpot, and it's delicious. I got the original recipe here on Iowa Girl Eats, but it can be easily tweaked to whatever you have in your fridge, just like an omelette.

Basically they are like an omelette that you cook in the oven with added quinoa. The original recipe made little mini bite sized pieces but I used my muffin tin instead for dinner sized portions. As I said you can put in whatever ingredients you like, but this is what I used.

Quinoa Cups:

3/4 of a small cup of uncooked quinoa

1 veg knor stockpot

3 eggs

fistful of grated cheese

1 finely chopped red pepper

1/2 red onion finely chopped

6 cherry tomatoes finely chopped and de-seeded 

2 slices of cooked ham

black pepper

dash of soy sauce

Salad:

Rocket

Cherry Tomato

Cucumber

Grated Cheese

Mixed Seeds

Linwoods Flaxseed mix(super food,I would highly recommend getting this, I add it to loads of things like breakfast, soup, salads, pasta etc)

Cook your quinoa with 2 1/2 parts water to every part quinoa, then add in your knor stockpot to add flavour, bring to the boil, and let it simmer. While this is cooking preheat your over to 180 degrees. Then chop and grate your ingredients. And mix in a bowl together with your 3 eggs. Liberally grease your tin with oil/butter/non stick spray. When the quinoa is cooked add it to the egg mixture, and divide evenly into your cake/muffin tin. I got 4 servings from this mixture, but I'd say if I added another egg (I had a little extra quinoa left over) and made the portions a little smaller I would have gotten 6 out of it. Put in the oven for 20-30 minutes, wait until it's golden on the top and cooked through.

This may not look like the most filling dinner in the world but I was totally stuffed after it, I will definitely be making it again!

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