Quinoa Cheese Cups

Over the last couple of years I have really come to like quinoa.  My daughter likes it too so it’s a win-win.  You could make this in one big batch in a 9 x 13 pan but I liked baking it in portions so that it is easier to put in my daughter’s lunch bag.  Something different from the peanut butter sandwiches and apples she’s used to.

 

Another bonus is that they only have 100 calories each and 1 g of fiber!

 

 

Quinoa Cheese Cups

 

2 c. quinoa

2 1/4 c. turkey broth

2 eggs

1 c. 2 % milk

4 oz. shredded italian cheese blend

1/2 c. Tostitos cheese dip

 

 

 

I cooked my quinoa in a pressure cooker but you can cook it anyway you like.  I added more quinoa to liquid than is normally cooked because I didn’t want it to get overcooked when baking in the cheese and milk.  To cook the quinoa in a pressure cooker bring the broth to a boil in the cooker, add the quinoa, cover and cook for only 2 minutes and then remove from heat.  Let sit for 10 minutes and then release any remaining pressure before opening the cooker.

 

Combine the eggs, milk, cheese and tostitos cheese dip, stir until combined and then add in the cooked quinoa.  Mix well.  Preheat the oven to 350 degrees fahrenheit while greasing 20 cups of a muffin tin with olive oil.  Scoop the mixture into 20 of the muffin cups, filling close to the top.  Bake for 15 minutes and let cool in the muffin pans for about 30 minutes.  The longer they cool the easier the easier they come out of the pan.

 

 

The little savory treats can be frozen individually in little ziploc bags and pulled out and popped in the microwave when needed.

Posted on October 14, 2012
This entry was posted in appetizers, baking, brunch, healthy, quick and easy and tagged cheese, eggs, quinoa, tostitos cheese dip.