¾ cup dry quinoa
1½ cups chicken broth
3 egg whites
1 cup frozen chopped spinach (thawed and squeezed dry)
1 cup shredded cheddar cheese
2 Tbsp grated parmesan cheese
½ cup cooked and crumbled bacon (about 8 slices)
½ cup chopped tomatoes
1 green onion (chopped)
salt and pepper to taste
Rinse quinoa very well in a fine mesh strainer under cold running water. Bring chicken broth to a boil in a saucepan then add rinsed quinoa, place a lid on top, and cook until broth is absorbed and quinoa is tender about 15 minutes. Remove lid and let cool slightly.
Preheat oven to 350℉.
In a large bowl combine all the ingredients and stir to combine. Spray mini muffin tins very well with nonstick spray or use paper baking cups, then fill to the top with quinoa mixture, smoothing the top with the back of a spoon.
Bake for 15 to 17 minutes, or until golden brown on top. Let cool 5 minutes then run a knife around the outside of the cups and pop out with a spoon.
Serve immediately or cool completely (on a cooling rack) and store in the refrigerator, or freeze. Then reheat.
makes about 30 mini cups