Saturday, April 14, 2012

Breakfast Quinoa Cups

Have you jumped on the quinoa train yet? I feel like everywhere I turn, there's someone else discussing the bounty and glory that all this complete-protein crop has to offer. I hear about it as often as I do kale, as if they are cahoots. Married. Quinoa and kale, forever and always.

It's great for vegetarians! It contains essential amino-acids! It will teleport you to Bermuda at first bite! Yeah, all it's benefits can get a little exhausting. Especially if you're type A and need more than a moments notice to travel to a foreign destination.

However, we can't kid ourselves. Quinoa is GOOD. As in, tasty good. And it plays well with others, like cinnamon, berries, and coconut. Making it a completely fantastic breakfast idea.

I've played around with quinoa cups before, but it's always been the savory kind for dinner. These buggers are super quick and easy to make, which makes them ideal for rushed mornings or frantic evenings. And really, you can add whatever you have on hand. For these, I used cottage cheese since I couldn't jive with cheddar. I'm sure goat cheese would be phenomenal, or ricotta.

 Breakfast Quinoa Cups
Makes 12 cups

3/4 cup dry quinoa
1 t cinnamon
4 beaten eggs
1/2 cup shredded pear
3 ounces of your favorite cheese
1/4 cup silvered almonds
1/4 cup dried coconut
2 T brown sugar
1/2 cup frozen berries

1. Preheat oven to 350 degrees and grease a muffin tin.

2.  Measure out 3/4 cup quinoa and the cinnamon in a medium pot; fill with 2 cups water, cover, and bring to a boil on the stove. Once it boils, lower the heat to medium and let simmer until all the water has been absorbed by the quinoa.

3. While your quinoa cooks, combine the beaten eggs, pear, cheese, almonds, coconut and sugar in a large mixing bowl. Add in the quinoa when it's done. The mixture wild be slightly soupy.

4. Ladle equal portions into the greased muffin tin, filling all 12 holders. Place a few berries on top of each cup and bake for about 20 minutes, or until they are slightly browned and firm to the touch.

5. Cool for 5 minutes before eating. If you can.

1 comment:

  1. I'm definitely making this when it's my turn to bring in breakfast at work! YUM