How long does cheesy quinoa breakfast cups [vegan, gluten-free] take to prepare?

This breakfast can be ready in 15-25 minutes.

Can I make cheesy quinoa breakfast cups [vegan, gluten-free] ahead of time?

Some breakfast recipes can be prepped ahead. Check specific recipes for details.

Can I make cheesy quinoa breakfast cups [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is cheesy quinoa breakfast cups [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cheesy quinoa breakfast cups [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

3.9K Views 10 years ago

Cheesy Quinoa Breakfast Cups
[Vegan, Gluten-Free]

CS By: Camilla Saulsbury

Author Bio

I am a cookbook author, recipe developer, fitness instructor, and runner. I am a native... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Cheesy Quinoa Breakfast Cups [Vegan, Gluten-Free]

189

6 cups

Dairy Free

Eggy breakfast cups have been around for a while and for good reason – they're tasty, filling, and impressively portable. This recipe keeps the essence of this breakfast favorite intact, but with a few minor changes. The eggs are replaced with chickpea flour, the milk with a dairy-free variety, and... Read More

Ingredients You Need for Cheesy Quinoa Breakfast Cups [Vegan, Gluten-Free]

1 cup non-dairy milk
1/3 cup chickpea flour
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/4 teaspoon fine sea salt
1/8 teaspoon turmeric (optional)
1 1/2 cups cooked quinoa
1/2 cup chopped green onions
1 cup vegan cheddar cheese

Order with Instacart Download Our App

How to Prepare Cheesy Quinoa Breakfast Cups [Vegan, Gluten-Free]

In a large bowl, whisk the milk, chickpea flour, yeast, olive oil, salt, and (optional) turmeric until smooth. Loosely cover and let stand for 30 minutes or refrigerate for up to 24 hours.
Preheat oven to 375°F. Grease, spray, or line 6 cups of a standard muffin tin.
Add the quinoa and all but 2 tablespoons of the green onions to the chickpea batter. Divide mixture evenly between the prepared cups. Divide cheese evenly among the cups, pressing down slightly into batter. Sprinkle with remaining green onions.
Bake in the preheated oven for 20-25 minutes until the centers are just set. Transfer to a cooling rack and cool for at least 15 minutes. Remove from tin and serve warm or cool completely.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.