Veggie Quinoa Muffins
Savory, vegetable-packed quinoa muffins that make a quick and healthy snack or light meal.
Equipment
- Mixing Bowl
- Fork or spatula
- Muffin Tin
- Brush or paper towel
- Knife
- Cutting Board
Ingredients
- 2 cups cooked quinoa
- 4 eggs
- 1 cup chopped fresh spinach leaves
- 1 cup cherry tomatoes halved and seeds removed
- 1 cup sliced mushrooms
- 1 cup cubed zucchini
- 3 tablespoons grated Parmesan cheese
- salt and pepper to taste
- extra virgin olive oil for brushing muffin tins
Instructions
- Preheat the oven to 180°C (375°F). Lightly brush a muffin tin with extra virgin olive oil.
- Halve the cherry tomatoes, scoop out and discard the seeds, then finely chop the remaining flesh.
- In a large bowl, beat the eggs with a fork. Add the chopped spinach, chopped tomatoes, sliced mushrooms, cubed zucchini, grated Parmesan, salt, and pepper and mix until combined.
- Fold the cooked quinoa into the vegetable and egg mixture until evenly incorporated.
- Spoon the mixture into the prepared muffin tin, filling each cup evenly.
- Bake for 10–12 minutes, or until the tops are golden and the muffins are set.
- Remove from the oven and allow to cool slightly before removing from the tin and serving.
Notes
- Use well-cooked quinoa for best texture.
- Remove tomato seeds to prevent excess moisture.
- Adjust salt and pepper to taste.
- Brush the tin to prevent sticking.