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Quinoa Breakfast Muffins Recipe

Name: Quinoa Breakfast Muffins
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 2 cups cooked quinoa; 4 eggs; 1 cup chopped fresh spinach leaves; 1 cup cherry tomatoes; 1 cup sliced mushrooms; 1 cup cubed zucchini; 3 tablespoon greated parmesan cheese; salt and pepper to taste; Extravirgin olive oil to brush the tins

The Petite Cook™

Packed with loads of fresh veggies, these Quinoa Muffins are completely gluten-free and make a well-balanced quick breakfast on the go!

Ingredients

2 cups cooked quinoa

4 eggs

1 cup chopped fresh spinach leaves

1 cup cherry tomatoes

1 cup sliced mushrooms

1 cup cubed zucchini

3 tablespoon greated parmesan cheese

salt and pepper to taste

Extravirgin olive oil to brush the tins

Method

Preheat oven to 180°C/375°F.

Cut the cherry tomatoes in half,scoop out the seeds and discard, then finely chop the flesh.

In a large bowl combine all ingredients besides quinoa. Mix altogether with the help of a fork, then incorporate in the quinoa.

Scoop the mixture into the muffin moulds previously brush with a little olive oil.

Bake in the oven for 10-12 mins or until crispy and golden brown on top.

Remove from the oven, allow to cool and serve or store in an airtight container for up to 2 days.

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