Taken from Once a Month Mom's Quinoa and Kale Mini Quiches, this is an easy, bite-sized dish that the whole family will enjoy (http://onceamonthmom.com/quinoa-and-kale-mini-quiches/).
1/2 cup quinoa (rinsed)
1 cup water
2 tablespoons olive oil
1 bunch kale, removed from stems, coarsely chopped
1 small onion, sliced thinly
2 cloves garlic, minced
1/2 cup sharp cheddar cheese, grated
3 ounces cream cheese
6 eggs
salt and pepper
1) Preheat oven to 350 degrees.
2) Bring 1 cup of water to a boil, add quinoa, and reduce heat. Cover and cook as you would rice, until the water is absorbed by the quinoa, about 15-20 minutes, remove from heat when done.
3) While quinoa cooks, heat olive oil over medium heat in a saute pan. Add sliced onions and saute until they are nicely browned and caramelized. Remove onions from heat and place in a mixing bowl. Add chopped kale to saute pan, along with a couple of ounces of water. Turn kale over frequently, and cook until they start to wilt and turn bright green (about 2 minutes). Remove kale from pan and lay out on paper towels. When cool enough to handle, use paper towels to soak up extra moisture.
4) Combine kale, quinoa, garlic, cream cheese, and cheddar cheese in the mixing bowl. Stir to mix ingredients evenly, make sure you break up and evenly mix the cream cheese. Whisk eggs in a small bowl, then pour over the quinoa and kale mixture. Mix eggs and quinoa/kale mixture well. Add salt and pepper.
5) Prepare muffin a muffin tin by buttering or coat with baking spray. Pour kale/quinoa mixture into the muffin wells, leaving about a 1/2 inch from the top (the eggs will expand as they bake). Bake until tops turn golden (25-30 minutes). Remove from oven, and serve!
