July 22, 2014

Ham and Cheese Quinoa Cups

I have posted this recipe before but I have to do it again now that I’ve discovered another important feature of the recipe other than yum: Convenience!
I recently came to the realization that I’ve been living on a steady diet of bread, eggs, and deli meats.  That has to change, but I also don’t have that much time on a per meal basis to create any magical vegetable medley with grilled chicken and lean meats due to the unpredictable screeching delight in my life named Jack.  So it’s all about make ahead meals these days.
These are the perfect example of a healthy, convenient make ahead meal.  They are amazing fresh out of the oven because of the little ham/cheese crispies that form on the edges.  But also delicious the next few subsequent days when heated up in the microwave.  I want to make these all the time and even try different mix-ins.  Now, if I could only find a way to make cleaning a muffin tin easy.
2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 Tablespoons parmesan cheese
2 green onions, sliced
salt & pepper
  1. Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin 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 before removing from the mini muffin tin.
  2. TO FREEZE: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag. Microwave for 20-40 seconds depending on how many you’re reheating.
  3. FOR REGULAR-SIZED MUFFIN TINS: Bake for 25-30 minutes

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