Quinoa and Greek Yogurt Deviled Eggs
Ingredients
Instructions
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PLACE eggs in saucepan. Add enough cold water to cover eggs by 1 inch; bring to boil over medium-high heat. Remove from heat; cover and let stand for 13 minutes. Drain and transfer eggs to bowl of ice water. Let stand until cool.
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PEELeggs and cut in half lengthwise. Transfer yolks to bowl; mash using fork until smooth. Stir in quinoa, yogurt and cilantro. Season with salt and pepper to taste.
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PLACEegg whites, hollowed side up, on serving plate; spoon yolk mixture into egg whites.Cover and refrigerate until set, at least 15 minutes or up to 24 hours.
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ENJOY
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For extra zip, add a little mustard to the quinoa mixture and sprinkle chipotle powder over top of eggs.
Pro Tips
To prepare 1/2 cupcooked quinoa, combine 2 1/2 tbsp quinoa and 1/3 cup water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer for 12 to 15 minutes or until water is just barely absorbed. Cover and let stand for 5 minutes. Fluff with a fork and let cool completely.
