There are a few key things I like in a meal - ease in preparation, nutritional value, and quality of leftovers!This recipe scores high on all counts, and I'm excited to hop on this muffin tin meal bandwagon with a recipe of my own. The star of the show is quinoa, making this dish lean protein packed, and if I did the math right only 2 grams of fat per serving. Ummm.. come to mamma!
To start off, you will need about 2 heaping cups of cooked quinoa (1 cup uncooked) in a large mixing bowl.
This is going to be the meat of the meal. I used tri-colored quinoa but regular quinoa is fine. I just like to mix things up sometimes.
Go ahead and press a garlic clove or two and if you're scared of vampires go for three.
Mix in two eggs
And add some grated cheese - mozzarella is the classic pizza choice, but you can use cheddar, pepper jack, fontina, whatever floats your boat!
I added about a teaspoon of oregano..
..and a tablespoon of basil. I wish I had remembered to pick up fresh basil, that would have been much better.
And for the heck of it add a few shakes of paprika followed with a pinch of salt and dash of pepper.
In the spirit of pizza, we've gotta add tomatoes! Dice about 1 cup's worth give or take. I've found that with tomatoes it comes down to personal preference.
And mix it all together. I also added a cup of frozen sweet corn to add a pop of sweetness to the bites.
This mixture amounted to about 9 regular sized muffin cups, and 20 mini muffins.
Go ahead and pop them in the oven at 350 for 12 minutes, or until you see the tops browning.
Serve warm with cheese and avocado on top, dip into pizza sauce or enjoy them just the way they are!
I will normally double this recipe, because it reheats like a charm, and they are perfect for easy lunches in a hurry or on the go.
Let me know how you like them!