Name: Breakfast Quinoa and Egg Cups
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 cup dry quinoa (rinsed); 2 cups water; 2 Tbsp gluten-free tamari; 2-3 Tbsp sesame oil; 2 cloves minced garlic; 1 inch fresh ginger root, grated; 1 large onion, finely chopped; 2 celery stalks, finely chopped; 2 carrots, grated; 2-3 leaves of kale, finely chopped; 1 large sweet potato, grated; 2 eggs; Pinch of sea salt

Description

An easy recipe you can make with your favourite veggies.

Ingredients

Scale

1 cup dry quinoa (rinsed)
2 cups water
2 Tbsp gluten-free tamari
2–3 Tbsp sesame oil
2 cloves minced garlic
1 inch fresh ginger root, grated
1 large onion, finely chopped
2 celery stalks, finely chopped
2 carrots, grated
2–3 leaves of kale, finely chopped
1 large sweet potato, grated
2 eggs
Pinch of sea salt

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Instructions

Preheat oven to 350 degrees.
Cook quinoa in water for 15-20 minutes all water is absorbed.
While grains are cooking, saute onion, garlic and ginger in sesame oil and tamari over medium heat until softened (about 8 mins), then add celery and carrots.
Once grains are cooked, mix in grated sweet potato and finely chopped raw kale.
Add in two eggs and pinch of sea salt and mix thoroughly.
Take parchment paper and cut into circles to line a muffin tin. You could also use muffin cups.
Using a 1/2 cup measure, scoop out the mixture and place in parchment-lined muffin tin.
Bake for 20 minutes. Quin-iches should feel firm to the touch. Depending on your oven, you may want to give them an extra 5 minutes.
Switch oven to broil for 3-5 minutes to add some extra crispy to the tops.
Remove from oven, allow to cool. Remove from tin, discard parchment and serve warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 60 minutes

Keywords: quinoa, breakfast, egg cups, breakfast quinoa cups, veggies, gluten-free, dairy-free