Twist Eats: Quinoa Egg Power Bites a la Kathryn Budig
Whip up a batch or two of these little suckers, and stow them away in the freezer for quick breakfast, lunch or dinner solutions.
Gluten free, high protein, and vegetarian … viola, deeeeelish!
You can add in any veg or cheese combo that your heart desires. We went with red pepper, nutritional yeast, chives, finely chopped broccoli and topped with sesame seeds – simply because they were in the fridge that day.
Quinoa Egg Power Bites
- 1 cup dry quinoa (certified gluten-free if necessary)
- 2 cups vegetable broth (certified gluten-free if necessary)
- 2 tablespoons ghee or extra-virgin olive oil
- 3 large eggs, lightly beaten
- 1 medium cucumber, shredded
- 1/2 cup pecorino cheese (certified gluten-free if necessary)
- 1/4 cup basil, julienned
- 2 teaspoons cumin
- 1 teaspoon cayenne
- 2 teaspoons sea salt
- 12 whole pecans or walnuts (optional)
- Hot sauce, to taste (optional) – we used red pepper flakes
Preheat the oven to 350°F.
Soak the quinoa for 5 minutes and drain. In a saucepan over high heat, combine the quinoa with the broth and 1 tablespoon of the ghee and bring it to a boil. Stir well, reduce the heat to low, and cook, covered, for 10 to 15 minutes, or until the quinoa is fluffy.
Combine the eggs, cucumber, cheese, basil, cumin, cayenne, salt, and remaining ghee in a large bowl. Stir in the quinoa.
Pour the mixture into a 12-cup nonstick muffin tin and top with the nuts, if desired. Bake the power bites for 20 minutes. Remove them from the tin and let cool on a rack so you don’t burn your excited mouth. Douse them in hot sauce if you like an extra kick!
Nutrition Information if following the original recipe
Serves: 12 | Serving Size: 1 bite (Note: yeh, right – we know you cant eat just one. We certainly can’t)
Per serving: Calories: 119; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 50mg; Sodium: 555mg; Carbohydrate: 12g; Dietary Fiber: 1g; Sugar: 1g; Protein: 6g
Nutrition Bonus: Potassium: 55mg; Iron: 6%; Vitamin A: 4%; Vitamin C: 1%; Calcium: 6%