Spring is just a day away, but winter couldn't leave us without one big shebang: we should be racking up about 8-10 inches of heavy, wet snow today. And with the wood burning stove going and Jason working on our current house project, a new guest bedroom, I'm all for settling down with my laptop and taking a snow day. I love me some winter, but I'm officially waving the white flag. I'm ready for sunshine and milder temps. Fresh air and fresh greens from the farmer's market. Open windows in the house AND the car.
Lunch today wasn't anything fancy, just leftover quinoa, broccoli & cheddar cakes thrown together with some organic baby kale I had picked up the other day. And since I can't get enough avocado these days, I added some as well. It's too easy to get sucked into comfort food day in and day out during the winter, and I often need to make a conscious effort to lighten things up. Otherwise, I'd end up feeling like a giant lead weight. Not exactly what I had in mind for feeling "grounded".
Muffin tins are a go-to in our house, and we use them to make anything from individual turkey meatloaves to frozen tomato sauce portions. This recipe should yield approximately 10-12 muffins.
1 cup uncooked quinoa
1 egg, beaten
2 cups cooked broccoli, chopped
1/2 cup shredded cheddar cheese
Salt & pepper, to taste
Muffin tin, sprayed with olive oil
Preheat oven to 350 degrees F.
Bring 2 cups of water to a boil in a pot. Rinse quinoa well and add to water, cooking for about 12 minutes, or until they have "popped". Remove from heat, drain and rinse with cold water to stop cooking process.
In a large bowl, add cooked quinoa, egg, chopped broccoli, cheese, salt and pepper, and mix well. The mixture should be a little wet, but sticky enough to form a large meatball-size lump in your palm. Fill the muffin tin with even portions and pop in the oven for about 30 minutes until they are just starting to brown on top.
Happy last day of winter!