Roasted Vegetable Quinoa Tarts
Prep time:
Cook time:
Total time:
  • 1 cup quinoa, rinsed well and drained
  • 2 cups water
  • 1 cup bell peppers, diced
  • 1 cup zucchini, diced
  • 1 cup sweet potato, cut into small cubes
  • 1 tablespoon extra virgin olive oil
  • 1½ teaspoons salt, divided
  • Pepper to taste
  • 4 eggs, lightly beaten
  • ½ teaspoon dried oregano
  • 3 tablespoons tomato paste
  • ½ cup shredded Mozzarella cheese
  1. Put the quinoa and water in a small sauce pan and bring to boil. Reduce the heat to low, cover, and simmer for about 15 minutes until all liquid are absorbed. Place aside to cool.
  2. Dice up the vegetables, put them on a baking sheet, drizzle with olive oil, ¾ teaspoon of salt, a little pepper, and toss to coat.
  3. Bake the coated vegetables at 450F for about 15 minutes, then reduce oven temperature to 375F.
  4. Mix the eggs, oregano, ¾ teaspoon of salt, pepper, and tomato paste. Add the cooked quinoa and roasted vegetables, and mix well.
  5. Scoop the mixture into mini non stick muffin trays.
  6. Bake at 375F for 20 minutes. Allow to cool for 5-10 minutes before serving.
You can replace any other vegetable you like as long as you cut them into small pieces so they will roast quickly.
Do not place them too close together or they will steam instead of roast.
You can use the white or the red quinoa for this recipe.
Recipe by VeggieCravings at