Well, here it is. Not the glorious return to blogging post I had imagined, but c’est la vie. Seriously, I’ve only got two pictures (taken on my phone) that were never intended for a post. However, after several friends and moms in a Facebook group requested the recipe I decided it best to write it down and get it out there before I forget.
Before Mollie was born I thought I’d be back at the weekly post thing after a week or two, but then momming just took over and I literally could not. I’m still not back for good, but am trying my best to get there. I’m working on a “Meet Mollie” post, but I’m struggling with what to say – I could write for days about motherhood, but maybe y’all just want a few details and heavy on the pics? I don’t know. It’s hard to pare down all the feels.
But to suffice until that post: Mollie is now four months, is practically perfect in every way and Anna Ruth is handling the big sister role like a pro.
Now back to the food. Guys, if you’ve read basically any of my posts you know that I thrive on having easy, healthy food options at the ready for my family. Now that I’m back to work, Andy’s new school year has started and we have to get everyone out of the house as close to 7 as possible, we often have to eat on the run. Sadly, that includes AR. After way too many mornings of peanut butter bread, I decided she needed something a little more protein packed. I’ve been making egg cups for Andy and me, but those aren’t ideal for her to eat in the car.
Enter these mini quinoa veggie cups. If you’re like me and love lists, this is for you.
Why I love these mini quinoa veggie cups:
- AR loves them
- Protein protein protein
- Freezer friendly
- Quick to make
- Makes a ton
- Hidden veggies (though AR is generally good about eating veggies)
- These will be perfect for M in several months
I’m showing the before picture so you can see the texture before they go into the oven. You’ll think it seems a little runny, but the moisture cooks out and the texture is perfect. I really don’t have much more to say about these, so let’s just get right to it.
Mini quinoa veggie cups
¾ cup dry quinoa
6 eggs (beaten)
1 zucchini – grated (my zucchini was about ½ lb)
½ cup shredded carrots (I used shredded from a bag, but you can grate your own)
½-1 cup shredded cheddar cheese (your choice here!)
2 tbsp grated parmesan cheese (from the green container is fine here)
Salt and pepper
- Preheat the oven to 350 degrees and coat mini muffin pan with cooking spray.
- Cook the quinoa according to package directions, and let cool.
- Prepare the remaining ingredients:
- Grate the zucchini
- Crack and beat the eggs
- Put carrots in a microwave safe bowl with about 2 tbsp water (break up any long pieces). Microwave for 2 minutes to soften. Drain the water.*
- In a large mixing bowl combine quinoa, zucchini, carrots, eggs, both cheeses and salt and pepper to taste.
- Spoon the mixture into the mini muffin pan – fill em up!
- Cook in the oven 13-15 minutes, or until set.
- To freeze: allow to cool completely, then freeze in a single layer before transferring to freezer bags. When ready to eat reheat in the microwave on a paper towel (30 seconds for one, 45 seconds for two).
*If you grate your own carrots I’m 95% sure they’ll be small enough that you won’t have to cook in the microwave. Just use your judgement.