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Quinoa + Vegetable Muffins


Prep Time

5 minutes

Cooking Time

20 minutes

Yields

8 Muffins

Ingredients

1 cup cherry tomatoes
Juice of half a lemon, 
Salt & pepper
1 cup cooked quinoa
1 1/2 cups baby spinach, shredded
3/4 cup broccoli, finely chopped
1 carrot grated
1/2 cup parmesan, grated
2 tablespoons mixed herbs - parsley & oregano
4 eggs
6 small bocconcini, torn

Directions

Preheat oven to 200°C - Line muffin tin with paper cases.
  1. Marinate cherry tomatoes. Place in bowl, season with salt and pepper and add juice of half a lemon, mix well and set aside.
  2. In a clean bowl, add quinoa, shredded baby spinach, broccoli, carrot, parmesan and mixed herbs. Mix well.
  3. In a seperate bowl whisk eggs, season with salt and pepper.
  4. Add eggs and torn boconcini to quinoa and vegetables, mix well with a wooden spoon, making sure egg is well combined with vegetables.
  5. Next stir through cherry tomatoes, juice and all.
  6. Take your prepared muffin tin and fill each case with muffin mix, you will get approx. 8 medium muffins.
  7. Pop in preheated oven and bake for 20 minutes or until golden brown and egg has cooked through.

Can be enjoyed hot or cold - perfect for lunch boxes - freezes well

Notes

Gluten Free - Sugar Free - Nut Free

Credit

Maddie Race Health & Wellness