"On My Table" is my take on food I cook at home, food I eat in restaurants and the snacks and drinks in between. I'm no expert, but I sure do love to cook--and, more importantly, eat.
Sunday, March 25, 2012
You all know how much I love the food blog Iowa Girl Eats. I always enjoy her take on making not-so-healthy food healthier and using ingredients in ways I never thought possible.
Take her recipe for mini ham and cheese quinoa cups as an example. Using quinoa as a crunchy and nutty-tasting alternative to a quiche crust? Genius! And healthy!
I've always enjoyed quinoa, but sometimes I don't know what to do with it, other than a simple side dish. This recipe is a perfect way to incorporate quinoa, a great source of fiber and protein.
I followed Iowa Girl's recipe closely, except that I omitted the parsley just because I knew I wouldn't be able to use up an entire bunch. My cups didn't turn out nearly as nice looking as hers did, but they were still delicious and even tasted great heated up for lunch the following day.
We had way more mini cups than would fit in our mini muffin tins, so I put the rest in a shallow baking dish and baked it alongside the mini cups.
The nice thing about this recipe, too, is that it provides a good base and then you can do anything you want with it -- you make Mexican or Greek-inspired quinoa cups, vegetarian ones or super meaty ones. The possibilities are endless!