I hope everyone had a lovely Easter and/or a lovely Sunday!
At my church we have a potluck Easter breakfast before the service. It’s a wonderful time to have a bit more conversation with people and enjoy good food together.
After much debate, Mom and I agreed that I would make vegetarian quinoa cups and two Blueberry Coffee Cakes (even though I’d just made it for church a week or two ago). We didn’t need that much coffee cake as it turns out, but let’s be honest, I never know how much food to make for a crowd!
I also recently made these with roasted mushrooms instead of the bell pepper, also delicious but more risky since there seem to be a lot of mushroom-haters out there.
Feta & Sun Dried Tomato Quinoa Cups
Makes 24 mini cups (plus 1 ramekin)
Adapted from Ham and Cheese Quinoa Cups (originally from Iowa Girl Eats)
- 2 cups cooked quinoa* (about 3/4 cup uncooked)
- 2 eggs
- 2 egg whites
- 1 bell pepper, diced
- 1/2 cup feta, crumbled
- 1/4 cup sun dried tomatoes, diced
- 3 Tbsp parmesan cheese, grated
- 2 green onions, chopped
- salt and pepper to taste
Preheat oven to 350°F. In a large bowl, combine all ingredients and mix well. In a greased (or nonstick), mini-muffin pan, spoon mixture into each cup (fill to top, as these don’t rise). Bake for 20 minutes, until edges are beginning to brown and the center is set. Allow to cool for 5 minutes in pan before removing to a cooling rack. Store in the refrigerator, reheat in microwave for 30 seconds.
*To cook quinoa, rinse in a fine mesh sieve, then place in pot with twice as much water as quinoa and about 1 tsp of salt. Bring to a boil, then reduce to a simmer for about 10-15 minutes, or until all the water has been absorbed. (If you’re too lazy to rinse the quinoa, like me, you can put it in the pan and toast it briefly on medium-high heat before adding the water. The rinsing is supposed to remove whatever makes quinoa taste slightly acidic/bitter. I’ve never really noticed/had a problem with it when I just toast the quinoa. Do what feels right to you!)
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