Veggie Quin-iche

1 cup dry quinoa(rinsed)
2 cups water
2 Tbs tamari
2-3 Tbs sesame oil
2 cloves minced garlic
1 inch fresh ginger root, grated
1 large onion, finely chopped
2 celery stalks, finely chopped
2-3 leaves of kale
2 carrots, grated
1 large sweet potato, grated
2 eggs
pinch of sea salt

• Preheat oven to 350
• Cook quinoa in water for 15-20 minutes until all water is absorbed.
• While grains are cooking, saute onion, garlic and ginger in sesame oil and tamari over medium heat until softened then add celery and carrots.
• Once grains are cooked, mix in grated sweet potato and finely chopped raw kale.
• Add in two eggs and pinch of sea salt, and mix thoroughly.
• Take parchment paper and cut into circles to line a muffin tin.
• Using a 1/2 cup meausure, scoop out the quiche mixture and place in parchment lined muffin tin.
• Bake for 20 minutes. Quin-iches should feel firm to the touch. Depending on your oven, you may want to give them an extra 5 minutes.
• Switch oven to broil for 3-5 minutes to add some extra crispy to the tops.
• Remove from oven, allow to cool. Remove form tin, discard parchment and serve warm or at room temperature.