Mini BLT Quinoa Cups
Mini BLT Quinoa Cups
http://iowagirleats.com/2012/10/16/mini-blt-quinoa-cups/minibltquinoacups_13_mini/
Makes 30 mini cups
Ingredients
3/4 cup dry quinoa
1-1/2 cups chicken broth (could use water)
2 eggs
3 egg whites
1 cup frozen chopped spinach, thawed and squeezed completely dry
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon (8 slices center-cut)
1/2 cup chopped tomatoes
1 green onion, chopped
2 Tablespoons grated parmesan cheese
salt & pepper
Directions
Rinse quinoa very well in a fine mesh strainer under cold running water. Meanwhile bring chicken broth to a boil in a saucepan then add rinsed quinoa, place a lid on top, and cook until broth is absorbed and quinoa is tender, about 15 minutes. Remove lid and let cool slightly.
Preheat oven to 350 degrees. In a large bowl combine remaining ingredients and stir to combine. Add cooked quinoa then stir to combine. Spray mini muffin tins very well with nonstick spray, then fill to the top with quinoa mixture, smoothing the top with the back of a spoon. Bake for 15-17 minutes, or until golden brown on top. Let cool 5 minutes then run a sharp knife around the outside of the cups and pop out with a spoon. Cool completely on a cooling rack.
Store in the refrigerator, or freeze then reheat by microwaving for 30 seconds.
http://iowagirleats.com/2012/10/16/mini-blt-quinoa-cups/minibltquinoacups_13_mini/
Makes 30 mini cups
Ingredients
3/4 cup dry quinoa
1-1/2 cups chicken broth (could use water)
2 eggs
3 egg whites
1 cup frozen chopped spinach, thawed and squeezed completely dry
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon (8 slices center-cut)
1/2 cup chopped tomatoes
1 green onion, chopped
2 Tablespoons grated parmesan cheese
salt & pepper
Directions
Rinse quinoa very well in a fine mesh strainer under cold running water. Meanwhile bring chicken broth to a boil in a saucepan then add rinsed quinoa, place a lid on top, and cook until broth is absorbed and quinoa is tender, about 15 minutes. Remove lid and let cool slightly.
Preheat oven to 350 degrees. In a large bowl combine remaining ingredients and stir to combine. Add cooked quinoa then stir to combine. Spray mini muffin tins very well with nonstick spray, then fill to the top with quinoa mixture, smoothing the top with the back of a spoon. Bake for 15-17 minutes, or until golden brown on top. Let cool 5 minutes then run a sharp knife around the outside of the cups and pop out with a spoon. Cool completely on a cooling rack.
Store in the refrigerator, or freeze then reheat by microwaving for 30 seconds.