These cute roasted vegetable quinoa tarts, topped with melted mozzarella cheese, are high in protein and scrumptiously nutritious in every bite!
Quinoa, pronounced as keen-wah, is one of my favorite ingredients to use whenever I want to add protein to any meal. The taste does not over-power other ingredients and there’s a nice crunch to it too. I love the fact that it is high in fiber, protein and mineral, and low in cholesterol and sodium. Best of all, it is also gluten free!
These tarts are so delicious, they have all the flavors of the roasted vegetables with the goodness of quinoa. The egg, cheese and quinoa combine to create a high protein meal without any meat. They are good for school lunches or on the go snacks. I usually make a batch, freeze half of them for up to 2 weeks and take it out to defrost and heat whenever I need them. As I bake them in mini muffin trays they are bite size and are good for parties or potlucks too!
What a delicious healthy treat! Give it a try!
|Roasted Vegetable Quinoa Tarts|| |
- 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
- 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.
- 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.
- Bake the coated vegetables at 450F for about 15 minutes, then reduce oven temperature to 375F.
- Mix the eggs, oregano, ¾ teaspoon of salt, pepper, and tomato paste. Add the cooked quinoa and roasted vegetables, and mix well.
- Scoop the mixture into mini non stick muffin trays.
- Bake at 375F for 20 minutes. Allow to cool for 5-10 minutes before serving.
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.