Prep Time: 10 Mins
Cook Time: 15 Mins
Makes: 8 appetizer servings
4 Large eggs
1/2 cup cooked quinoa, cooled
3 Tbsp+ 1 tsp plain Greek yogurt
1 1/2 Tbsp finely chopped cilantro
Sea salt and pepper
1. 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.
2. 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.
3. 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.
For extra zip, add a little mustard to the quinoa mixture and sprinkle chipotle powder over top of eggs.
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.
Per 1/8th recipe (1 stuffed half)
Total Fat 7g
Saturated Fat 2.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 3g
Dietary Fiber 0g