Zucchini Quinoa Cups

Ingredients

• Gluten-free non-stick cooking spray
• ½ cup unsweetened almond milk
• 2 ounces creamy goat cheese (also called chevre
• 4 large eggs, beaten
• 1 cup (packed) shredded zucchini (about 1 medium zucchini)
• ½ cup cooked quinoa (see method here),plus more for sprinkling
• Fine sea salt & ground black pepper, to taste
• Gluten-free hot sauce, for serving (optional)

Directions

1. Preheat the oven to 375ºF. Grease 12 cups of a standard muffin pan with non-stick cooking spray.
2. In a small mixing bowl, beat the almond milk and goat cheese together until smooth. Add the eggs to a large mixing bowl and beat in the zucchini, goat cheese mixture, and cooked quinoa. Spoon 2 tablespoons of the mixture into each cup of the muffin tin, filling about 2/3 of the way full. Sprinkle with salt and pepper.
3. Bake for 30 minutes until the eggs are set and have started to brown.
4. Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
5. Serve with a sprinkle of more quinoa or some hot sauce for added flavor.

Servings

Makes 12 individual cups.

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