Quinoa Mini Quiches

My work had me come in an extra hour early this past week for a special breakfast promotion. So I needed something I could eat quickly that would fill me up and give me the fuel I needed to make it through the day, especially when I sometimes didn't get my break until the end of my 7 hour shift.

I love Pinterest and I love getting all sort of ideas and on there for just about everything. I've started making a deal with myself that if I pin something that I ought to making it or trying it out, instead of doing nothing. That way all the time I spend of Pinterest doesn't seem to fruitless and a waist of time. So I thought I would share with you all what works and what didn't and what I might have done differently. I've made 2 food boards on Pinterest for your following delights. The first one is gluten free and allergy friendly recipes and my recipes too. Those are under the heading Recipes To Make. The next board is food ideas that look fun that aren't allergy friendly or gluten free that inspire me to make allergy free versions of the same recipe. These are labeled Food Inspiration.

For my breakfast needs I followed the basic outline of this quinoa recipe here for Ham and Cheese Quiona Cups.  I did my quiches a little different. I used red quinoa, because it's what was in the house, and I didn't use cheese and I used different filling. The ham and cheese sound good and I might do that another time, but I wanted something a little different for my breakfast needs. I did come to the conclusion that I don't like how red quinoa looks when cooked. It just looks wrong, in my opinion. There are white rings, just like the white kind, but against the red it just looks really different and odd; but they still taste fine. So here is my recipe for quiona quiches and a bonus recipe for what I did with the left over quiona.

Quinoa Mini Quiches
2 cups cooked quinoa
3 eggs
2 sausage breakfast patties or 1/3 cup chopped meat of choice
1/4 hominy
1 Tbs onion
2 cups fresh spinach chopped
salt and pepper to taste

Pre heat oven to 350. Grease mini muffin tin. Mix the quinoa, meat, hominy and onion together. Beat the eggs and add to the mix and season. Add in the spinach and mix everything together well. Fill each mini muffin cup all the way full. Bake for 20-30 minutes, until the egg has set and the edges are golden brown. Let them cool in the pan a few minutes before removing them. Spraying the pan between batches maybe helpful or use mini muffin papers.  Makes 2 1/2 dozen. Serving size is 2 per person.

Spinach and Tomato Quinoa Salad
2 cups cooked quiona
12 cherry tomatoes cut in half ( I used orange ones from a friends garden) 
1/4 black olives chopped
1/2 onion chopped
1 cup fresh spinach chopped
Italian dressing (enough to coat the salad without drenching)
2 tsp lemon juice
salt and pepper to taste

Mix all the indigence, except dressing and lemon juice, well. Then add the dressing to your desired amount. Then the lemon juice and salt and pepper to your fit your taste, as some dressings are not the same. Serves 4.