Quino-iche

I had some leftover quinoa and discovered a new way of reusing it to make a delicious meal- even good for breakfast!

The Ingredients

1 cup cooked quinoa

2 eggs

1/2 large shallot

1 cup cooked spinach

1/2 cup cubed provolone

1 cup (lowfat) buttermilk

1 tbsp. brown grain mustard

1 pie crust

First, make sure your pie crust has been out around 15-20 minutes to defrost so it doesn't break when handling it. 

Boil the spinach for about two minutes- just enough to make it wilt a little. 

In a bowl, scramble the two eggs. Mix in the buttermilk, spinach, and quinoa. Cube provolone and add to the mixture. I also added a little bit of water to lighten it up a bit. Then, chop the shallot and add to the mixture. Add a generous tbsp. of grain brown mustard for some extra flavor. Note that this recipe doesn't need salt due to the quinoa (pre-cooked with chicken stock), provolone, and mustard. 

The mixture

I had enough pie crust to make seven little quiches and enough filled for four more soufflés (without crust). Bake for 30 minutes at 350 degrees. Enjoy! 

Filled muffin tin

Final product

After 30 minutes