We've shared this before and here it is again because it is just such a winner! We also used to have it on the Whole Bowl Menu and hope to get it back on there ASAP!
This recipe makes such a wholesome breakfast or lunch (let's be honest it can be dinner too!)
A fantastic one handed snack for postpartum Mums, toddlers LOVE it, and when my husband gets home from work desperate for a snack before dinner he's never not pleased to find these ready to go.
They are rich in protein, fibre, healthy fats, minerals and antioxidants.
We try to use organic ingredients wherever possible.
Once you have the base recipe sorted you can add whichever veggies you prefer.
Ingredients:
1 cup dry quinoa (red or white, white is more toddler acceptable)
2 teaspoons vegetable stock powder (we love San Elk)
3 cups water
1 tablespoon extra virgin olive oil
1 red onion, diced
10 free range eggs
100g spinach
100g cheddar cheese or feta cheese (optional - leave out to make dairy free)
2 tablespoons hemp or pumpkin seeds (optional)
Method:
- add the dry quinoa, vegetable stock powder and water to a saucepan (make sure the stock isn't clumped together)
- bring to the boil and then reduce heat to simmer until all the liquid has been absorbed
- spoon the cooked quinoa into a large bowl and set aside to completely cool down
- preheat fan forced oven to 180°C
- using the olive oil, sauté the diced onion until softened
- add in the spinach and sauté until wilted
- set aside to cool down
- mix the onions/spinach into the quinoa, you can use scissors to chop up the spinach here to avoid long stringy bits
- whisk the eggs
- when you are sure the quinoa and veggies are cooled, add in the whisked eggs
- add the cheese and seeds and mix well
- pour mixture into silicon muffin moulds or into a lined baking tray
- bake at 180°C in the oven for 30-40 minutes or until the egg is completely cooked through
- serve hot or cold, store in the fridge for 3 days or freeze for up to 3 months (completely cool down in the fridge before freezing)