Description
Tomato and basil are center stage in these easy to make and easy to eat quinoa cups!
Ingredients
- 1 pint Grape Or Cherry Tomatoes
- 1 Tablespoon Olive Oil
- 2 whole Eggs
- 2 Tablespoons Flour
- 2 Tablespoons Tomato Paste
- ½ teaspoons Salt
- ½ teaspoons Ground Pepper
- 2 cups Cooked Quinoa
- 3 ounces, fluid Shredded Parmesan Cheese
- 2 ounces, fluid Shredded Mozzarella Cheese
- 3 Tablespoons Chopped Basil
Preparation
Preheat the oven to 400ºF. Rinse the tomatoes and dry, then toss with olive oil and a pinch of salt. Roast on a baking sheet for 15 minutes at 400ºF, stirring 2-3 times. Keep in mind that they will burst. That’s okay and exactly what you want.
When the tomatoes are done, reduce the heat to 350ºF and set them aside while you mix together the remaining ingredients.
In a large bowl whisk together the eggs, flour, tomato paste, salt and pepper. Add in the quinoa, cheeses, and basil and mix until well-combined. Fold in the roasted tomatoes, juices and all, until evenly mixed.
Spray a muffin tin with nonstick spray and fill each cup about 3/4 full. Bake at 350ºF for 25 minutes until golden brown on top and the muffins are starting to pull away from the sides. Let cool for about 5 minutes before running a knife around the edges of the muffin cups and scooping out the quinoa cups.
