These quinoa egg muffins can be used in so many different ways! You can enjoy them as a grab-and-go breakfast, a protein-rich snack, or enjoy them for lunch alongside a salad. They are also great in kid lunch boxes too! What’s even better is that they are super easy to make, high in protein and are gluten-free!
Ingredients - makes 8 muffins.
3 cups cooked quinoa (about 1-1.25 cups uncooked)
3 cups spinach (about 150g)
1/2 cup sundried tomatoes, roughly chopped
1/2 cup feta cheese, roughly chopped (omit for dairy free)
1/2 cup parsley, roughly chopped
1 tsp turmeric
1 tsp sea salt
Extra Virgin olive oil spray to spray muffin tins
Preheat oven to 180°C.
Cook quinoa as per instruction, once cooked set to the side.
In a large mixing bowl add all ingredients and mix together unwell well combined.
Spray muffin tins with olive oil, and scoop the mixture into the muffin moulds.
Bake in the oven for 20-25 mins or until slightly crispy and golden brown on top.
Remove from the oven, allow to cool, enjoy straight away or store in an airtight container for up to 3 days in the fridge.