Adapted from: Martha Stewart
Prep time: 5-10 minutes
Cook time: 15-20 minutes
Total time: 20-30 minutes
Serves: 28 mini cups
2 cups cooked quinoa (about ¾ cup uncooked)
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
½ cup diced ham
¼ cup parsley, chopped
2 tbsp. parmesan cheese
2 green onions, sliced
salt and pepper to taste
nonstick spray or extra virgin olive oil
1. Preheat oven to 350ºF. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini mufﬁn tin with nonstick spray or olive oil and spoon mixture to the top of each cup.
2. Bake for 15-20 minutes, or until the edges of the cups are golden brown. (For regular-sized mufﬁn tins, bake for 25-30 minutes.)
3. Let cool for 5 minutes before removing from the mini mufﬁn tin, then serve and enjoy!
4. To freeze: Place baked cups on a baking sheet, then freeze until skid and transfer to a freezer bag. To eat, microwave for 20-40 seconds.