My crafting and family life journal

We are heading to the southern part of the state this afternoon to visit with friends. With the bounty that our garden is starting to produce I wanted to take them something made from garden veggies, so I pulled out a recipe that has become a family favorite. Thought that I would share it with you in this post.

Savory Quinoa Cups — Adapted from Iowa Girl Eats

Ingredients (makes 12 standard size or 28 mini cups)

  • 2 cups cooked quinoa (about 3/4 cup uncooked)
  • 1/4 pound portobello mushrooms (I like the minis for this dish) finely chopped
  • 1/4 pound fresh spinach rough chopped
  • 2 cloves garlic finely chopped
  • 1/2 small onion finely chopped
  • 1 tablespoon olive oil
  • 2 eggs
  • 2 egg whites
  • 1 cup shredded zucchini
  • 1 cup shredded strong hard cheese
  • 1/4 cup chopped parsley
  • 2 Tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Preheat oven to 350 degrees.
  • Saute mushrooms, spinach, onion and garlic in olive oil
  • Add all ingredients to a large bowl and mix to combine. Liberally spray  muffin tins with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes in the tin before eating. Do not underbake or they won’t come out of the pan.
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Comments on: "Visiting Friends with basket of Savory Quinoa Cups" (1)

  1. […] Savory quinoa muffins […]

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