Kid-Friendly, Parent-Approved Lunch: Quinoa Pizza Egg Muffins
Kids and adults are likely to agree: Pizza is the perfect lunch, especially when it’s healthy. Kids will dig the fun factor of picking their own muffin mix-ins and parents will love the nutrition content of this easy-to-make, protein-packed lunch.
Made with traditional pizza toppings like tomatoes, olives, Italian seasoning and mozzarella cheese, these pizzas are also easy to modify based on your kids’ imaginations; let them add their favorite cheese, seasonings and vegetables. Younger kids will probably nosh on one muffin; older kids will likely want two or more.
Pack ‘em up in a lunchbox, then round out the meal with a side of carrots and fresh fruit. A fruit salad of sweet strawberries, juicy oranges and tangy kiwi is a delicious ending to this kid-friendly, parent-approved healthy lunch.
Quinoa Pizza Egg Muffins
Total Time: 55 min; Prep Time: 10 min; Cook Time: 45 min
Makes 12 muffins
1/2 cup quinoa, rinsed
1 cup water
2 teaspoons extra virgin olive oil
1/2 medium sweet onion, finely chopped
1 cup cherry tomatoes, sliced
1/2 cup pitted Kalamata or black olives, chopped
1 teaspoon dried Italian seasoning
8 large eggs
1 cup shredded mozzarella cheese
1/4 teaspoon salt
Preheat the oven to 350 degrees F. Place 12 silicone muffin cups on a baking sheet, then set aside until ready to use.
Combine quinoa and water in a medium saucepan and set pan over high heat. Bring to a boil, then turn down heat to a simmer, cover and cook for about15 minutes, or until quinoa is cooked and water has been absorbed.
While quinoa is cooking, chop onion, tomatoes and olives, then set aside. Next, heat a skillet over medium heat; add oil and onions, and saute for 2 minutes. Add tomatoes, olives and Italian seasoning to onion mixture, and saute for another minute. Turn off heat, and set mixture aside.
Place eggs in a medium mixing bowl, and mix with a whisk or hand beater until well-combined. Add cooked quinoa, vegetable mixture, cheese and salt to eggs, then stir to combine.
Pour mixture into silicone muffin cups, dividing equally, and bake in oven for 30 minutes, or until eggs have set and muffins are a light golden brown. Allow to cool for 5 minutes before serving. Egg muffins can be kept in the refrigerator and eaten cold or reheated in the microwave.
Per serving (1 Quinoa Pizza Egg Muffin): Calories: 120; Fat: 7 g (Saturated: 2 g); Cholesterol: 148 mg; Sodium: 202 mg; Carbohydrate: 6 g; Fiber: 1 g; Sugars: 1 g; Protein: 7 g