QUINOA VEGGIE CUPS

This week I’m very honored to be a guest at #HealthyKidsCommuity. If you don’t know, it’s an amazing INSTAGRAM community of parents who put healthy meals for the family and especially children at the top of their priority list. You can find lots of healthy recipe and food ideas. These people are very creative. It’s my constant source of inspiration.

Unfortunately, instead of loosing myself in creativity over a superb family meal (the theme of the week), I have been dealing with winter and the entire family being sick. Happens to all of us, right? Not having much time on hand, I prepared these tasty quinoa cups that everyone can enjoy: kids for dinner and parents as an appetizer or even dinner if you throw in a little salad.

When cooking quinoa, I added a tablespoon of turmeric for extra immunity boost and, of course, color. Leftover quinoa is an ideal way to prepare these little cups as it really won’t take you much time at all.

They are absolutely delicious when warm but held up the flavor pretty well when reheated the next day.

QUINOA VEGGIE CUPS

 

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These super healthy quinoa cups are a fast and easy dinner for children. Add a teaspoon of turmeric to quinoa for extra immunity boost and color.

Author: Natasha @ Soren's Purple Plate

Ingredients

• ​
• 2.5 cups cooked quinoa
• a few broccoli florets
• 2-3 spring onions
• 1 small zucchini
• 2 eggs
• ½ cup shredded mozarella cheese
• ⅓ tsp dried basil
• Salt/pepper

Instructions

1. ​Wash and chop all the vegetables. Combine them with quinoa.
2. In a separate bowl beat the eggs by hand and add salt, pepper, dried basil, and cheese.
3. Pour the egg mixture over quinoa and mix well.
4. Bake in muffin tins (using either silicone or paper liners) for 20-25 minutes at 350F.

Notes

I have a convection oven so everything cooks faster there. You might want to cook yours a little longer in the regular oven.
Also you can use any cheese you like instead of mozzarella.

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