Quinoa & egg cups
Once upon a time, before the land of AI, I wrote a lil recipe book that focused on nutrient dense snacks for busy people on the go. At the time I was pretty much vegan, and very single. I did the whole thing on Canva and sold a few copies. If I were to do it again, though, the recipe lineup would for SURE include these easy to grab on the run protein packed cups!
These are truly nutrient-dense, and perfect for breastfeeding moms or anyone looking for a balanced grab-and-go breakfast, lunch, or snack.
With the combination of eggs (I use quail eggs, but you can totally use chicken) quinoa, fresh arugula, and creamy water buffalo mozzarella, they’re a powerhouse of choline, magnesium, and healthy fats to keep you satisfied and energized.
Ready to try em?
Ingredients (makes 12 egg cups)
36 quail eggs (or 10 large chicken eggs - 2 cups beaten)
1 cup water buffalo mozzarella, shredded (or any cheese)
3 cups cooked quinoa
1 cup chopped arugula
½ cup chopped tomatoes
½ cup canned full-fat coconut milk
2-3 cloves garlic, chopped (depending on your preference)
1 tsp sea salt
1 tbsp nutritional yeast
Splash of organic lemon juice
Hot sauce or cayenne pepper to taste
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
In a large bowl, whisk eggs and add in coconut milk, sea salt, nutritional yeast.
Add in the quinoa, chopped veggies and cheese. Mix well.
Divide mixture evenly among 12 cups.
Bake for 20 minutes, or until the tops are lightly golden and eggs are set.
Cool slightly before removing from tin.
These beauties freeze well, and are best heated up but cant be eaten cold too :)
