By now you know that we’re wild for quinoa. And that’s thanks to you all! We’ve always liked it, but you guys have been requesting it like hotcakes, so we’ve been whipping it up more and more and our love has been steadily growing stronger. 😉 After all, what’s not to love about an energy-boosting, satisfying, comfort food that’s packed with fiber and protein? And if you crave carbs, quinoa is the kind of carb you should choose.
Thanks to your requests and those of our clients, we’ve been whipping up and creating quinoa dishes like our Quinoa and Veggie Stir Fry or our Cranberry Almond Quinoa or our Choco-nilla Oats and Quinoa Swirl.
Now we’ve dreamt up another breakfast quinoa recipe (we couldn’t resist since our Quinoa Quiche Tots seem to be a fave!). These Quinoa Breakfast Nibbles are a great way to get protein, complex carbohydrates, and healthy fat. Plus, they’re perfect on-the-go. They’re easy to prepare and you can freeze them and pop them in the microwave. They’re great for a snack too!
If you’re someone who skips breakfast, these nibbles are perfect to get you on the healthy, breakfast-eating track. Studies show that breakfast is important when it comes to maintaining a healthy body weight and we always witness the great results that eating a healthy breakfast has on our new clients who start doing so. On the other hand, missing meals, especially breakfast, can actually make weight management more difficult. Breakfast skippers tend to eat more food than usual at the subsequent meal, or nibble on high-calorie snacks to stave off hunger.
Quinoa Breakfast Nibbles
Grab a bunch of these pups on your way out the door and team them up with a quality carbohydrate like fruit, or oatmeal.
Makes 30 mini muffins
2 cups cooked quinoa
2 egg whites (We use Eggland’s Best)
½ cup shredded zucchini
1/2 cup shredded carrots
1/2 cup lean ground chicken breast
1/4 cup parmesan cheese
2 green onions
Preheat oven to 350 degrees.
Combine all ingredients in a large bowl and mix.
Substantially spray a mini muffin caddy with non-stick cooking spray and spoon mixture to the top of each cup (they wont rise don’t worry).
Bake for 15-20 minutes, or until the edges of the cups are golden brown.
Let the muffins cool before removing them from the tin.
Eat them while they are hot, or freeze them and microwave them for an easy on-the-go breakfast!
Nutritional Information per 3/4 cup serving:
Calories 32; Fat 1g; Saturated Fat 0g; Carbohydrates 3g; Protein 2g; Cholesterol 15mg; Sodium 20mg; Fiber 1g
- 2 cups cooked quinoa
- 2 eggs
- 2 egg whites
- ½ cup shredded zucchini
- ½ cup shredded carrots
- ½ cup lean ground chicken
- ¼ cup parmesan cheese
- 2 green onions
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl and mix.
- Substantially spray a mini muffin caddy with non-stick cooking spray and spoon mixture to the top of each cup (they wont rise don’t worry).
- Bake for 15-20 minutes, or until the edges of the cups are golden brown.
- Let the muffins cool before removing them from the tin.
- Eat them while they are hot, or freeze them and microwave them for an easy on-the-go breakfast!
The Nutrition Twins work with Eggland’s Best to help people get more nutrition from their food.