Quinoa Egg Muffins

Quinoa Egg Muffins

• 1 cup cooked quinoa (Use 2 cups of water for every cup of quinoa. Toss in a dash of salt. Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes.)
• 1 cup diced veggies (zucchini, pepper, broccoli, SALSA)
• 1/2 cup reduced fat feta cheese
• 6 eggs
• Salt and pepper
• Optional: Dash of hot sauce

1. Preheat oven to 350 degrees.
2. Whisk the egg and egg whites together. Then combine all ingredients in a bowl and mix to combine.
3. Line your muffin tin with six liners and spray with cooking spray. Divide the mixture evenly among the six muffins.
4. Bake for 30 minutes or until cooked through and golden brown.

Blueberry Limeade

1 (10-ounce) package frozen blueberries (2 cups), thawed
1 cup freshly squeezed lime juice
1 cup sugar
5 cups chilled water
Fresh blueberries, for garnish
Lime slices, for garnish

 

Add the blueberries, lime juice, and sugar to a blender and puree. Pour the mixture into a large pitcher. Add the water and stir gently. Pour into glasses filled with ice and garnish with additional lime slices and blueberries.