Reduced Salt Chicken Cube
1 cup Quinoa
1/2 cup Onions
1 cup Broccoli
2 cups Mature Cheddar
1/2 cup Peas
Cook the quinoa in 2 cups of boiling water and one Knorr Reduced Salt Chicken Cube, uncover until the quinoa has absorbed all the water. Then, remove the pot from the heat, cover and let the quinoa steam for 5 minutes.
In a medium pan, warm the olive oil over medium heat and then add the finely chopped onions, broccoli florets, and peeled and grated carrots. Sauté for about 10 minutes until the veggies look bright. Finally, add the frozen peas.
In a large glass bowl, whisk the eggs and then fold in the shredded cheese, the cooked quinoa (now flavoured with the Knorr Chicken Cube), and the cooked veggies.
Grab an ice cream scoop and scoop the mixture onto a baking tray lined with baking paper. Bake at 180C for about 8 minutes on each side. You may freeze in batches for lunchboxes to come!
Recipe brought to you by mykitchenstories.com.mt