|Nutritional Guidelines (per serving)|
|Servings: about 10 muffins (10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Not only are Quinoa, Egg Muffins With Spinach vegetarian and gluten-free, they are also perfect for a meatless brunch or breakfast on the go. This dish is high in vegetarian protein and a great way to use up any leftover quinoa.
- 1 cup quinoa
- 2 cups water (or vegetable broth)
- 4 oz. spinach (about 1 cup, loosely packed)
- 1/2 onion (chopped)
- 2 eggs
- 1/4 cup grated cheese
- 1/2 tsp. oregano (or thyme)
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
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. Remove from heat.
Pre-heat oven to 350 F 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.