This colourful, crunchy, tangy and nutritious recipe is a favourite in my house. It can be served room temperature or cold (which I prefer) and as a stand alone dish or as a salad. And…this dish is better the second or third day because all of the flavours infusing together.

Prep time: 10 minutes. Cooking time: 40 minutes.

Yields: 8 Regular cups

Ingredients:

• 1 cup Quinoa, cooked and cooled
• 3 whole eggs (if you use egg whites, use 2 cups or you could do a blend of the egg whites and whole eggs)
• 1 cup Cauliflower, diced
• 1 cup Bell peppers (yellow and red), diced
• 1/2 cup Enoki mushroom, diced
• 1/c cup Scallions, diced
• 1/2 cup Daiya cheddar
• 1 Tbsp Frank’s Red Hot Sauce
• 1 Tbsp Black Pepper, ground (I only used ground pepper. It doesn’t need any salt but use it if desired)

Directions:

1. Preheat oven to 350 degrees.
2. Whisk eggs until blended.
3. Stir in all other ingredients. (Veggies, cheese, quinoa and spices).
4. Spray muffin tin with healthy, non-stick cooking spray. (I use a soy one).
5. Scoop quinoa omelette mixture into muffin tins.
6. Place in the oven and bake for 40 minutes.
7. Let cool for 5 minutes before serving.

1 c cucumber, peeled & diced

1/4 c green onions, sliced, white part only

1 c red bell pepper, diced

1 c orange bell pepper, diced

3 c water

11/2 c of Quinoa, rinsed

1/4 c lemon juice, (2 freshly squeezed lemons)

1/2 tsp freshly ground black pepper

1/4 c of jalapeno peppers, sliced & diced

1/4 tsp sea salt

1/4 c Extra Virgin Olive Oil