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Tomato and basil are center stage in these easy to make and easy to eat quinoa cups!
Preheat the oven to 400ºF. Rinse the tomatoes and dry, then toss with olive oil and a pinch of salt. Roast on a baking sheet for 15 minutes at 400ºF, stirring 2-3 times. Keep in mind that they will burst. That’s okay and exactly what you want.
When the tomatoes are done, reduce the heat to 350ºF and set them aside while you mix together the remaining ingredients.
In a large bowl whisk together the eggs, flour, tomato paste, salt and pepper. Add in the quinoa, cheeses, and basil and mix until well-combined. Fold in the roasted tomatoes, juices and all, until evenly mixed.
Spray a muffin tin with nonstick spray and fill each cup about 3/4 full. Bake at 350ºF for 25 minutes until golden brown on top and the muffins are starting to pull away from the sides. Let cool for about 5 minutes before running a knife around the edges of the muffin cups and scooping out the quinoa cups.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!