Now isn’t this just the most brilliant thing I came up with! These breakfast quinoa and egg cups are packed with veggies, are super easy and very delicious.
For Passover last week, my momma made a great big beautiful dinner. The main event, however, was a turkey and I’m not a huge turkey lover. I am well trained in going to other’s homes for dinner and my approach is always to make something super-powered delicious and that can be enjoyed by other guests too of course. So I made these!
They were pretty darn easy and to be perfectly honest, I was mighty surprised they turned out as beautiful and flavourful as they did. My goal was to make them beautiful, but I also wanted to know if I could play by the Passover rules – so no flour was used with these egg cups.
You can have these for breakfast, but really they’re great at any time of the day and are portable – making them a great healthful lunchbox option.
This was a bit of a mash-up of recipes, using some of my previous creations as inspiration. In keeping this short, I am going to skip straight on to this wonderfully easy recipe.
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
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
Free Resource Library
Enjoy more than 40 downloadable guides, recipes, and resources.
Reading Time: 1 minute 
