Ingredients1 h 5 m servings 238 cals
- Combine water, quinoa, and olive oil in a saucepan; bring to a boil. Stir rosemary into the quinoa mixture. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
- Mix quinoa mixture, zucchini, mozzarella cheese, black beans, 1/4 cup Parmesan cheese, eggs, egg whites, and white pepper together in a large bowl. Spoon mixture into each muffin cup and top with remaining Parmesan cheese.
- Bake in the preheated oven until set in the middle and edges are golden brown, 25 to 30 minutes. Cool for 5 minutes in the muffin cups.
Per Serving: 238 calories; 8.7 g fat; 24.3 g carbohydrates; 15.6 g protein; 78 mg cholesterol; 353 mg sodium. Full nutrition
ReviewsRead all reviews 5
I'll be honest. I started out having my doubts about this recipe. However, I think it's perfect and I am not even big rosemary fan. I did squeeze the liquid out of my zucchini and used the chees...
really great idea. could be fantastic little brunch items. here are my suggestions: 1) add salt 2) reduce rosemary 3) don't need all of the quinoa - maybe 1/2? 4) maybe a dash of tobasco in th...
Easy to make and healthy; unfortunately very bland. Next time I'll increase the egg, decrease the quinoa , saute some onions with the zucchini first to add flavor and maybe put some cheddar che...
Yes, I used this recipe as a starting point. I did not keep it vegetarian. In place of zucchini, I used finely chopped vidalia onion. In place of black beans, I used a half cup of diced baked po...