Who loves quinoa?
I love this curlicue seed for its nutty taste and fluffy texture. Quinoa is an easy replacement for grains and pasta. This South American food also has a ton of health benefits including protein, iron, calcium, and amino acids.
This recipe makes quinoa the star in a handy and adorable “cup.” I kept the nutty taste going with two kinds of cheese. The pesto pops with flavor, and the greens keep the healthy factor going. Seriously, these are so delicious and make excellent leftovers for a packed lunch.
Pesto Parmesan Quinoa Cups
Adapted from Iowa Girl Eats
2 cups cooked quinoa
2 eggs, 2 egg whites
1 cup mozzarella cheese
2 T grated Parmesan cheese
2 T prepared pesto
1 cup peas, frozen
1/2 cup spinach, chopped
Salt and pepper
Heat oven to 350 degrees.
Spray muffin tin with non-stick spray.
Combine all ingredients and fill muffin cups about halfway.
Bake 20-25 minutes or until edges are golden brown.
Let cool 5 minutes before removing.
Be sure to rinse the quinoa before cooking! I followed Ashley’s tutorial for perfectly cooked quinoa.
Amy’s Final Factoid:
Quinoa comes from Quechua and was called “chisaya mama” or “mother grain” by the Incans.
Anyone have a favorite quinoa recipe to share? I would love to see it!