These are tasty little muffins — simplified from my Pesto Parmesan Quinoa Cups. Just cheesy and delicious!
A few weeks ago, I had minestrone soup each day at work — these were the perfect addition to soak up the soup and keep me full even longer.
1/2 cup quinoa
1/2 cup water
1/4 cup cottage cheese
1 egg, beaten
Salt and pepper
Rinse quinoa in cold water.
Add quinoa and water to large bowl, cover, and microwave 2 minutes at a time, stirring, then cooking until seeds are in their curlicue shape.
Combine quinoa with cottage cheese, egg, salt, and pepper.
Add to greased muffin tins and top with a tablespoon of cheese.
Bake in 375 degree oven for 15-17 minutes or until set and golden brown.
One of the muffins got topped with an egg, then the cheese. It took five or so minutes longer to cook, and it turned out great!