Baked Quinoa Cups

• 3/4 cup quinoa
• 1 1/2 cups chicken stock
• 3/4 bag frozen broccoli (about 10 oz)
• 2 handfuls frozen corn
• 3 handfuls reduced-fat shredded Sharp Cheddar cheese
• 1/4 cup Light Ranch
• 1 full egg
• 1 egg white
• salt
• EVOO spray

Pour the chicken stock and quinoa into a medium pot on medium heat. Prepare quinoa according to package directions, about 12 minutes. Let cool until luke-warm.

While the quinoa is cooking, place the frozen broccoli on a paper towel-lined plate and defrost in the microwave in 30 second intervals (click here for my microwave warning). When the broccoli is thawed, squeeze out the excess moisture with another paper towel or two. The frozen corn \will easily thaw in a small bowl of room temperature water, after just a few minutes.

Preheat the oven to 350.

In a large bowl, lightly beat the eggs seasoned with salt. Add half the cheese, broccoli, corn, and Ranch. Stir until thoroughly combined. Slowly add the quinoa, about 2 heaping spoonfuls at a time. After every addition of the quinoa, give a stir. You want to make sure it's cooled enough and added slowly, or it will scramble the eggs.

Spray the muffin tin cups, you will likely only need nine cups. Scoop the quinoa veggie mixture into the sprayed cups. Add a pinch of cheese on top of each scoop.

Bake 25 minutes.

Adapted from daydreamkitchen.com

Superfood Salad

• 2/3 cup dry quinoa
• 2 handfuls onion, chopped
• 1 orange, peeled and segmented
• 1 avocado, chopped
• 1 can reduced-sodium black beans, drained and rinsed
• 1 plastic tub raspberries
• 1 cup frozen corn, thawed
• salt
• 2 large handfuls precooked shrimp, deveined and shelled
• 1/4 cup lemon juice
• 3 cloves garlic, finely chopped
• pinch of sugar
• 2 tbsp EVOO

Bring a small pot of salted water to a boil. Cook quinoa according to package directions, about 15 minutes. When it has finished cooking, let cool, about 20 minutes.

While quinoa is cooking, combine onion, orange, avocado, beans and corn in a large bowl.

Combine lemon juice, garlic, sugar, salt and EVOO in a small bowl. Whisk together to thoroughly combine. 

Once the quinoa has cooled, add to the fruit/veggie mixture. Stir to thoroughly combine; the quinoa should be covering all the fruit and veggies. Add in the raspberries and give another quick stir. Pour the lemon vinaigrette over the mixture and toss to combine. Top with the shrimp.

Adapted from iowagirleats.com

Cheesy Quinoa and Veggies

• 1 cup quinoa
• 2 cups fat free chicken broth
• EVOO
• 1 handful frozen corn
• 2 handfuls frozen broccoli 
• 2 handfuls red pepper, coarsely chopped
• 2 handfuls onion, chopped
• 2 cloves garlic, finely chopped
• 3 handfuls shredded reduced fat Mexican cheese
• salt
• seasoning salt, I prefer Curt's or Lawry's

Bring chicken broth to a boil in a medium pot. Add the quinoa and prepare according to box directions, about 12 minutes.

While the quinoa is cooking, heat a large skillet on medium heat. Add the EVOO, about 1-2 turns of the pan. Lightly sautee the veggies, starting with the frozen ones first. Season with the salt and seasoning salt and stir to combine. Reduce heat to a simmer.

When the quinoa is fully cooked, add to the veggie skillet. Give another stir. Slowly add the cheese, one handful at a time, and stirring after each addition. The heat of the mixture will quickly melt the cheese.