Rating: 4.5 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This a healthy option for a side to another dish or all on its own. You can eat it hot or cold. And it is great for making ahead to have something quick to eat later.

Recipe Summary

cook:
45 mins
additional:
5 mins
total:
1 hr 5 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

238 calories; protein 15.6g; carbohydrates 24.3g; fat 8.7g; cholesterol 78.5mg; sodium 353.4mg. Full Nutrition
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