Quinoa Breakfast Muffins
Prep time
Cook time
Total time
Recipe type: Snack / Starter
Cuisine: Vegetarian
Serves: 6
  • 2 cups cooked quinoa ( I've used this organic quinoa trio)
  • 4 eggs
  • 1 cup chopped fresh spinach leaves
  • 1 cup cherry tomatoes
  • 1 cup sliced mushrooms
  • 1 cup cubed zucchini
  • 3 tbsp greated parmesan cheese
  • salt and pepper to taste
  • Extravirgin olive oil to brush the tins
  1. Preheat oven to 180°C/375F.
  2. Cut the cherry tomatoes in half,scoop out the seeds and discard, then finely chop the flesh.
  3. In a large bowl combine all ingredients besides quinoa. Mix altogether with the help of a fork, then incorporate in the quinoa.
  4. Scoop the mixture into the muffin moulds previously brush with a little olive oil.
  5. Bake in the oven for 10-12 mins or until crispy and golden brown on top.
  6. Remove from the oven, allow to cool and serve or store in an airtight container for up to 2 days.
Recipe by The Petite Cook at https://www.thepetitecook.com/quinoa-breakfast-muffins/