Mini Mushroom Swiss Quinoa Cups
Try this Mini Mushroom Swiss Quinoa Cups recipe, or contribute your own.
Try this Mini Mushroom Swiss Quinoa Cups recipe, or contribute your own.
- salt and pepper
- 3 cloves garlic minced
- 2 tablespoons butter
- 1 cup chicken broth
- 1/4 cup freshly shredded parmesan cheese
- 1 shallot, chopped
- 8 oz mushrooms chopped
- 1/2 cup dry quinoa drained and rinsed
- 1-1/4 teaspoons dried thyme
- 1 cup freshly shredded swiss cheese
- 2 whole eggs + 2 egg whites whisked
- Carbohydrate 0.434639160893638 g
- Cholesterol 40.8752604177567 mg
- Fat 8.69029456409124 g
- Fiber 0.102373409975705 g
- Protein 9.83256623376764 g
- Saturated Fat 2.814605654127 g
- Serving Size 1 1 Serving (62g)
- Sodium 46.1940437038926 mg
- Sugar 0.332265750917932 g
- Trans Fat 0.73684974191701 g
- Calories 121 calories
Step-by-step
- Preheat oven to 350 degrees.
- Bring chicken broth to a boil in a small saucepan then add rinsed and drained quinoa.
- Place a lid on top, turn heat down to medium-low, and then simmer until all the broth has been absorbed and quinoa is tender, about 15 minutes.
- Set aside to cool slightly (can be done ahead of time).
- Meanwhile, melt butter in a large skillet over medium-high heat then add mushrooms and shallots, season with salt and pepper, and then saute until mushrooms are golden brown and tender, 5-7 minutes.
- Add garlic and dried thyme then saute for another minute.
- Set aside to cool slightly (can be done ahead of time).
- In a large bowl combine cooked quinoa and mushrooms, swiss cheese, parmesan cheese, and whisked eggs then stir to combine.
- Spray a 24 count mini muffin tin extremely well with nonstick spray then spoon mixture to the top of each cup.
- Place muffin tin on top of a baking sheet then bake for 18-22 minutes, or until light golden brown on top.
- Let cool in tins then store in an airtight container in the refrigerator for up to 5 days.
- To freeze: Place cups on a baking sheet then freeze until solid, and then transfer to a freezer bag.
- Place frozen cups on a plate then top with a paper towel and microwave for 20-40 seconds to reheat.
Mini Mushroom Swiss Quinoa Cups: A Busy Woman's Delight
As a working mom, time is my most precious commodity. Finding quick, healthy, and delicious meals that don't require hours in the kitchen is a constant quest. That's why I'm so excited to share this recipe for Mini Mushroom Swiss Quinoa Cups. These little bites of goodness are perfect for a grab-and-go breakfast, a satisfying lunch, or even a delightful appetizer. The best part? They're incredibly versatile and can be prepped ahead of time, making them a lifesaver on busy weekdays.
The recipe itself is surprisingly simple. It combines the heartiness of quinoa with the earthy flavor of mushrooms and the creamy richness of Swiss cheese. The addition of parmesan adds a salty, umami kick that elevates the entire dish. I love how the quinoa provides a substantial protein and fiber boost, keeping me full and energized throughout the morning. And let's be honest, anything that can be baked in mini muffin tins is automatically adorable – perfect for packing in my lunchbox! These little cups are also incredibly freezer-friendly. I often make a double batch on the weekend, freeze them, and then just pop them in the microwave for a quick and easy meal during the week. No more frantic searches for something healthy and convenient during those hectic mornings or rushed lunch breaks. The versatility extends beyond just mealtimes. They're equally impressive as a snack or a part of a larger meal. The savory flavors pair beautifully with a light salad or a side of roasted vegetables.
Beyond their practicality, these Mini Mushroom Swiss Quinoa Cups are incredibly satisfying. The combination of textures – the fluffy quinoa, the tender mushrooms, and the slightly crisp edges – is delightful. I find myself savoring each bite, appreciating the carefully balanced flavors and the ease with which this recipe comes together. It’s a win-win; a meal that's both delicious and manageable, even for a busy professional like myself who values both taste and convenience. This recipe has become a staple in my weekly meal plan, a testament to its deliciousness, ease, and overall practicality. It’s a perfect example of how delicious and nutritious meals can seamlessly fit into the demanding schedule of a modern woman.
I encourage you to give this recipe a try. It’s a fantastic way to add a healthy and flavorful meal option to your routine, whether you're a busy professional, a stay-at-home mom, a fitness enthusiast, or simply someone who appreciates a well-balanced and delicious meal that's easy to make. The adaptable nature of this recipe allows you to tailor it to your own preferences; feel free to experiment with different cheeses, herbs, or even add some chopped vegetables for added nutrition and flavor. The possibilities are endless!
Ingredients I used:
- Salt and pepper
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 cup chicken broth
- 1/4 cup freshly shredded parmesan cheese
- 1 shallot, chopped
- 8 oz mushrooms, chopped
- 1/2 cup dry quinoa, drained and rinsed
- 1-1/4 teaspoons dried thyme
- 1 cup freshly shredded Swiss cheese
- 2 whole eggs + 2 egg whites, whisked
Remember, small changes can make a big difference in managing a busy lifestyle. Incorporate this recipe into your weekly plan for a boost of flavor, nutrition, and a little extra time to focus on what truly matters.
