Prep Time: 15 minutes
Cook Time: 25 minutes
1 cup uncooked Quinoa
3 large eggs
3 egg whites
1 cup chopped spinach
2 tablespoons chopped cilantro
1 diced red bell pepper
¼ cup diced red onion
1 diced ripe avocado, diced
Boil quinoa in 2 cups of water over high heat. One the water boils, reduce heat while covered and turn the stove to low.
Cook quinoa for 15 minutes or until tender. Fluff with a fork and place in a separate bowl to cool for 10 minutes.
Preheat oven to 350 degrees and line a 12 cup muffin pan with muffin liners or cupcake liners (spray each with nonstick spray).
Beat together the eggs and egg whites in a large bowl.
Add in chopped spinach, red bell pepper, diced onion, diced avocado, and chopped cilantro and mix well.
Mix in the cooled quinoa and mix well.
Distribute the mix evenly in the 12 muffin tins.
Bake for 25 minutes.
Enjoy! (Make sure to refrigerate the leftovers and store for 5-7 days at the most).
Inspired by: http://www.ambitiouskitchen.com/2015/04/loaded-veggie-avocado-quinoa-frittatas/