Quinoa egg cakes for breakfast, lunch, and dinner, a perfect meal or gluten-free snack for any time of the day! As a timesaver, prepare these ahead and freeze them for later.

Ingredients

2 cups cooked quinoa (about 3/4 cup uncooked)

2 eggs

2 egg whites

1/4 cup parsley, chopped and loosely packed

2 tablespoons Parmesan cheese (optional)

salt and pepper, to taste

 

Directions

  1. Preheat oven to 350º. Spray a mini muffin pan liberally with non-stick spray.
  2. Combine all ingredients in a large bowl and stir together. Spoon mixture into the pan, filling each cup to the top.
  3. Bake 15-20 minutes or until the edges are golden brown. Let cool for at least 5 minutes before removing from the pan.
  4. To freeze: Place baked cups on a baking sheet and freeze until solid. Transfer to a freezer bag.