Monday, March 4, 2013
Ham and Broccoli Quinoa Cups
These little cups of goodness came highly recommended from Mel. And you can trust her recommendations. She made these in mini mufifn cups but I wanted to make them in a standard muffin tin so I could make them more meal-like and less snack-like. Either way, they're truly delicious, and really good for you - packed with protein from quinoa, ham and cheese and chock full of yummy broccoli. These also freeze well, so they can be stored up for lunches or pulled out for a last minute dinner.
Start by preparing the quinoa. If you're new to quinoa, one of the most important tips is that you must RINSE it. Just place it in a fine mesh sieve and run cold water over it for a minute or so.
Add the rinsed quinoa to a saucepan with the chicken broth. Bring to a boil, then reduce the heat, cover the pot, and simmer for about 15 minutes or until the quinoa "pops" and most of the liquid is absorbed. You may need to carefully drain off any extra liquid.
While the quinoa cooks, you can chop up the broccoli and ham. Put it in a large mixing bowl,
then add the cooked quinoa to it.
Stir in the lightly beaten eggs,
and season with salt and pepper. Stir to combine and then add the parmesan
and the cheddar.
Stir well until all the ingredients are incorporated. Scoop the mixture into a greased muffin pan
and use the back of a spoon to press the mixture into the cups. You want enough "stuff" in each cup to come to the top.
Bake for about 30 minutes or until golden. Cool slightly in the tin, then carefully remove.
I hope you like these as well I did!
One year ago: White Chocolate Macadamia Nut Cookies
Two years ago: Creamy Orzo and Chicken
Three years ago: Toasted Coconut Pie
Find more great ideas at Mop it Up Monday, Mix it Up Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wicked Good Wednesdays, Wednesday Extravaganza, Ingredient Spotlight: Ham and Cheese.
Ham and Broccoli Quinoa Cups
1 cup uncooked quinoa
2 cups chicken broth
2 eggs, lightly beaten
1 cup chopped baked ham
2 cups finely chopped steamed broccoli
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely shredded Parmesan cheese
1 cup shredded sharp cheddar cheese
Rinse the quinoa in a fine mesh strainer. Combine the rinsed quinoa and the chicken broth in a medium saucepan and bring to a boil. Cover, reduce heat to low and simmer for about 15 minutes until most of the liquid is absorbed. If necessary, drain off any remaining liquid.
In a large bowl, stir together the cooked quinoa, eggs, ham, broccoli and salt and pepper. Stir in the cheese until well-distributed. Scoop the quinoa mixture into greased muffin cups, filling the cups all the way to the top and lightly pressing with the back of a spoon. Bake at 350 for 30 minutes, until golden on top. Serve warm or at room temperature. Makes 12 cups.
Recipe Source: Adapted from Mel's Kitchen Cafe
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