|Nutritional Guidelines (per serving)|
Quinoa and spinach muffins - vegetarian and gluten-free and perfect for a meatless brunch or a grown-up breakfast on the go. This dish is high in protein for vegetarians, and a great way to use up any of your 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 (I used Swiss)
- 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.
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; Protein: 4.5g; Vitamin A 23%•Vitamin C 7%Calcium 5%•Iron 7%