A friend of mine shared this recipe at a healthy snack exchange I participated in last year. I've adapted and renamed and made it my own. Feel free to add some cooked diced chicken, small cooked beans or even cooked ground meat. These are great on a bunch table, as a quick breakfast on the go or a nice protein-filled snack.
These freeze well and are great for crazy mornings. Simply pop into the microwave and you're good to go! Speaking of freezing, for this recipe I used cooked quinoa that I had frozen. Cook quinoa as desired and let it thoroughly cool down. I like freezing it in freezer bags and then flattening the pack; this way once it's frozen you can simply break off a chunk in the size you need. I find flattened food takes less time thawing than when it's in a big chunk. Alternatively, measure out portions into containers and freeze.
1 cup cooked quinoa (any variety)
4 eggs, lightly beaten
2 cups shredded zucchini
2 green onions, sliced (both white/green part)
1/4 cup parsley (or cilantro)
1/2 cup chopped roasted red pepper
2 Tbsp cornmeal
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon Italian seasoning
salt and pepper to taste
1. Preheat oven to 350°. Grease 10-12 muffin tins with your choice of oil (canola, olive, coconut oil etc.) or use silicon liners.
2. Combine all ingredients in a large bowl and mix well.
3. Spoon the mixture to the top of each cup.
4. Bake for 15 to 20 minutes or until the edges of the cups are golden brown. Let cool for at least five minutes before removing from the muffin tin. Serve with lemon or salsa if desired.
© Kooks in the Kitchen. 2016.
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