This dish is totally adaptable. You can throw in whatever veggies and protein you have. Last time, I made it with just vegetables for my friend Jackie
. This time I had left over chicken and paired it with celery, onions and red bell pepper. Basically I like to raid my refrigerator and cabinets to see what I can throw in though usually it’s more like what will go bad soon if I don’t use it.
Makes 2 cute dinners
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 medium onion, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 1 cup shredded chicken
- 2 eggs, beaten
- 1 tsp crushed red pepper flakes (adjust to your liking)
- 1/2 tsp dried parsley or oregano
- shredded cheddar cheese (optional)
*Preheat oven to 350 F degrees.
*Bring 2 cups of water (or stock -beef, chicken, vegetable),1 cup of quinoa and a dash of salt to a boil. Simmer for 15-20 minutes or until water has evaporated and quinoa is cooked. Set aside to cool.
*Heat a medium-sized pan on medium high and swirl in extra virgin olive oil when hot. Add your onions, celery and bell pepper; season with salt and pepper, crushed red pepper flakes, dried herbs of your choice and cook for about 5-7 minutes or until tender. Remove from heat.
*In a medium-sized bowl, mix together the veggies, chicken, quinoa and the eggs. Make sure your vegetables or quinoa is not too hot otherwise you will get scrambled eggs!
*Place quinoa-egg mixture evenly in two 10-ounce ramekins or ceramic dishes. I used these cute ceramic dishes that my brother gave me but if you have individual serving ramekins or even just a 8″x8″ glass baking dish that would work just as well.
*Sprinkle cheddar cheese on top with some more herbs (optional).
*Bake for 30-35 minutes or until egg has set.
*Cool for at least 10 minutes before digging in.