Quinoa and Kale Cups
 
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These Healthy Quinoa and Kale cups can be a great lunch on the go or are perfect for a mid day snack. They also make a fun side dish with fish or poultry. In place of the oregano, basil, thyme and rosemary you can substitute 1½ tsp
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Recipe type: Healthy Fiber and Protein
Serves: 24
Ingredients
  • 2 cups chicken or Veggie Broth
  • 1 cup white quinoa
  • 3-4 cups kale leaves, tightly packed (you can use a bag of pre-cut and washed Kale for convienece)
  • 1 large carrot,
  • 1 large stalk celery
  • 1 medium potato
  • ½ a large onion (about ½ cup chopped)
  • 6 eggs
  • 2 tbsp olive oil
  • 1½ tsp salt, scant
  • ¼ tsp garlic powder
  • ¼ tsp rosemary
  • ½ tsp basil
  • ¼ tsp thyme
  • ½ tsp oregano
  • black pepper to taste
Instructions
  1. In a small sauce pan, bring broth to a boil and add quinoa, reduce to a simmer and cover and simmer for 15 minutes. When quinoa is cooked, remove it from pan spreading it on your cutting board (see picture) or on a sheet pan for 10 minutes. (This will help it cool so that it doesn't start to cook the eggs when added to the egg mixture.)
  2. While the quinoa is cooking, blanch Kale in a large pot of salted boiling water for three minutes. Drain and rinse with cold water
  3. In a food processor, pulse carrots, celery, onion, kale and potato in batches until they are nice and small.
  4. Whisk eggs, olive oil, salt, garlic powder, rosemary, basil, thyme, oregano and ground black pepper together in a small bowl, Pour mixture over the finely chopped veggies. Add in the cooled quinoa and mix until completely combined.
  5. Grease muffin tins and put approx ½ cup of mixture in each cup. Bake at 350 degrees for 30-40 minutes. Mine took 40 but I cooked them in a stone, which generally takes a little longer.
  6. If you cook them in mini tins, bake them for 15-20 minutes
  7. Let them cool in the tins for 10 minutes on a cooling rack before removing.
  8. Serve warm or cold. Refrigerate leftovers for up to 4 days. I haven't tried freezing them but I think it would work really well.
Recipe by Real Life Dinner at https://reallifedinner.com/quinoa-and-kale-cups/