- 1/2 cup uncooked quinoa (80g)
- 1 1/4 cup water
- 1/4 tsp salt
- 2/3 cup finely chopped broccoli (I used frozen, thawed)
- 1/3 to 1/2 cup cheese shreds, such as daiya vegan, or nutritional yeast
- 1/2 tsp baking powder
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- salt + pepper
*I’ve made the recipe both as mini cups and muffin-sized cups. While both ways work, the mini bites firm up more quickly and are much easier to remove if you want to eat them the day they are made. The muffin-sized cups will peel off easily from the liners if you let them sit overnight in the fridge and reheat before eating.
Line a muffin tin or grease a mini muffin tin very well. Set aside. Bring water to a boil. Add quinoa and salt, cover, and lower to a simmer. Simmer (covered) 35 minutes, then turn off heat and check on it. If quinoa is not yet light and fluffy, put the lid back on and let it sit without heat on for an additional 20 minutes. Preheat oven to 350 F. Stir all remaining ingredients into quinoa, and add salt and pepper to taste. (I like to add another 1/4 tsp salt.) Portion into the muffin tin, smoothing the tops. Bake on the center rack 22 minutes, then—never opening the oven door (important)—turn off the heat and let sit in the closed oven an additional 5 minutes. Let cool completely before going around the sides with a knife and removing from the muffin tin. Leftovers can be covered and refrigerated or even frozen for another day.
Total Time: 1h 20m Yield: 8 large or 16 mini quinoa cups Print This Recipe 5/5