I saw this recipe on popsugar.com and loved all the ingredients so I had to try! Our family loves Mexican and my kids love anything in a muffin shape 🙂
These made great leftovers to quickly re-heat and eat for lunches. I topped with avocado but would also be good with greek yogurt on top.
- 1 cup uncooked quinoa
- 1 can black beans, rinsed & drained
- 3 roma tomatoes, diced
- 1/2 red pepper, diced
- 1/2 frozen organic corn
- 3 large eggs
- 1 cup cheddar cheese, shredded
- 2 tsp minced garlic
- 1/2 cup fresh cilantro, chopped
- 1 cup salsa
- Optional Topping: avocado, salsa and/or greek yogurt
Cook quinoa according to package. Preheat oven to 350 degrees. Mix all ingredients in a large mixing bowl. Distribute into greased muffin tin. Bake 25-30 minutes. Let cool completely before removing.
18 Muffins; Per Muffin: 104 Calories, 4g Fat, 3g Fiber, 1g Sugar, 6g Protein
This Citrus Quinoa Chicken is a super fresh and refreshing! I saw on pinterest and had to make. I love the combination of oranges and avocado. And, I love anything with cilantro! I know there are a lot of people that are not cilantro fans though, so, you can easily omit. It only makes about 3-4 servings so if you like to have leftovers, I would suggest doubling the recipe.
- 1 1/2 cups cooked quinoa
- 1 tbsp. avocado oil
- 1 pound organic chicken breast, chopped into 1 in pieces
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 2 large oranges, peeled and chopped
- 1 avocado, cubed
- 1/4 cup fresh lime juice (1-2 limes juiced)
- 1/3 cup cilantro, chopped
- 1 tbsp. fresh orange, juiced
- 1 tbsp. olive oil
- 1 tbsp. local honey
Cook quinoa according to package. Add oil and garlic to skillet. Chop chicken and top with paprika and salt. Add to skillet and cook until chicken is done. Add cooked chicken and cooked quinoa to a bowl and stir in remaining ingredients. Refrigerate until ready to serve. Top with pistachios and enjoy!
324 Calories, 14g Fat, 5g Fiber, 9g Sugar, 25g Protein