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Quinoa Cakes & Veggies

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Quinoa Cakes & Veggies

3.8 from 6 votes
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Course: Lunch
Cuisine: American
Keyword: bake, gluten-free, ham, quinoa cakes, Veggies, zucchini
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 4-6 muffins
Calories: 307kcal

Ingredients

  • 1 cup quinoa, uncooked
  • 1 medium zucchini
  • 4 slice ham, deli sliced
  • 2 stalk green onion
  • 4 ounce cheddar cheese
  • 2 large egg
  • 2 large egg white
  • 1/4 cup parsley, fresh
  • 1/2 ounce Parmesan cheese, grated
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 1 medium bell pepper, red
  • 1 medium bell pepper, yellow
  • 2 cup, chunks pineapple

Instructions

  • Begin by cooking quinoa as directed on package. Allow to cool to room temperature before mixing with other ingredients.
  • Preheat oven to 350° F. Spray mini muffin pan with cooking spray (if you do not have a mini muffin pan, simply use a regular one).
  • Shred zucchini, dice ham, slice green onions, and grate cheese; set aside.
  • Add eggs to a large mixing bowl along with cooked quinoa, zucchini, ham, onions, cheese, chopped parsley, Parmesan, salt, and pepper. Mix well. Pour mixture into each muffin cup, filling right to the top.
  • Bake for 15-20 minutes until eggs have set and the muffins begin to brown.
  • Allow to fully cool before packing into to-go containers. Slice bell peppers and pineapple and add to lunch boxes as well.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Serving: 1g | Calories: 307kcal | Carbohydrates: 31g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 463mg | Fiber: 4g | Sugar: 8g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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