Quinoa and spinach muffins - vegetarian and gluten-free and perfect for a meatless brunch, or a grown-up breakfast on the go. High in protein for vegetarians, and a great way to use up leftover quiona.
See also: More breakfast quinoa recipes
- 1 cup quinoa
- about 2 cups water or
- vegetable broth
- 4 ounces spinach (about 1 cup, loosely packed)
- 1/2 onion, chopped
- 2 eggs
- 1/4 cup grated cheese (I used Swiss)
- 1/2 tsp oregano or thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Combine water and quinoa in a medium saucepan and bring to a simmer. Cover and cook for about ten minutes, or until quinoa is thoroughly cooked and liquid has been absorbed. Remove from heat and set aside.
In a non-stick pan, heat the onion for a few minutes, until soft, then add spinach, cooking just until spinach has barely wilted, about two minutes. Don't be tempted to overcook the spinach! Remove from heat.
Pre-heat oven to 350 degrees and lightly grease a muffin pan.
In a large bowl, combine the cooked quinoa, cooked spinach and onions, eggs, cheese, oregano or thyme, garlic powder, salt and pepper, mixing to combine well.
Spoon mixture into prepared muffin tin about 1/4 cup at a time, being careful not to overfill.
Place the pan in the oven and bake for 20 minutes.
Enjoy your homemade quinoa, spinach and cheese muffins!
Makes about ten muffins.
Nutritional information (from CalorieCount), per muffin, based on 10 muffins:
Calories: 89; Total Fat 2.8g; Saturated Fat 1.0g;
Cholesterol 36mg; Sodium 157mg; Total Carbohydrates 11.5g; Dietary Fiber 1.5g
Vitamin A 23%•Vitamin C 7%Calcium 5%•Iron 7%