Quinoa is one of my favorite grains. I like it for the simple reason you can add flavor and ingredients to your liking. It’s the foundation to many other dishes. Lets start by gathering your ingredients.
1 package of plain quinoa
1 cup water or chicken stock
2 cups broccoli, chopped (I buy the frozen florets)
2 cups cheddar cheese, shredded or shredded Gruyere cheese
2 eggs, lightly beaten
1 yellow onion
salt, pepper, red pepper flakes and cayenne
Preheat the oven to 350 degrees.
Bring 2/3 quinoa and water to a boil. Turn to simmer and let it cook down for about 15 minutes. I usually taste test the grain to make sure it’s soft.
In a bowl combine the broccoli, cheddar, onion, eggs and seasoning.
Grease a muffin pan.
Combine the ingredients with the cooled quinoa. Scoop it into the muffin pan.
Bake at 350 for 15-20 minutes. If you poke at one with a fork and it falls apart, cook a few minutes longer. They should stick together.
I found a ziplock bag keeps them moist and fresh for the week. I must be in need of new tupperware. Enjoy!