I love finding recipes that are high in fiber and protein, taste awesome and are packed with veggies. I found this one in a grocery store magazine and made a few adjustments since some of the ingredients were things you can only find in their store.
For instance the original recipe called for their specialty Tuscan Seasoning. I don’t keep that on hand so I came up with some seasonings of my own that still add a delicious flavor. The recipe also called for a specialty oil you can only get at their store. The oil is infused with herbs and garlic, but again, I don’t keep it on hand, so I just used olive oil and made adjustments to the herbs I was already using in the recipe to help compensate for the lack of herbs in my olive oil.
- 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
- 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.)
- While the quinoa is cooking, blanch Kale in a large pot of salted boiling water for three minutes. Drain and rinse with cold water
- In a food processor, pulse carrots, celery, onion, kale and potato in batches until they are nice and small.
- 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.
- 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.
- If you cook them in mini tins, bake them for 15-20 minutes
- Let them cool in the tins for 10 minutes on a cooling rack before removing.
- 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.
This is how I cooled my quinoa quickly. You could also use a cutting board or make the quinoa ahead of time so it is already cool.
Keep it Real!