Quinoa Quiche Muffins with Spinach and Cheese {Giveaway}

Quinoa Quiche Muffins with Spinach and Cheese {Giveaway} might be just the Mediterranean recipe you are searching for. One portion of this dish contains around 15g of protein, 20g of fat, and a total of 292 calories. For $1.48 per serving, you get a morn meal that serves 6. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you have spinach leaves, quinoa, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. 307 people have tried and liked this recipe. It is brought to you by Diethood. With a spoonacular score of 71%, this dish is good. Spinach Feta Quiche with Quinoa Crust, Spinach and Feta Quiche with Quinoa Crust, and Quinoan and Spinach Stuffed Tomatoes + Giveaway are very similar to this recipe.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375.Line a muffin tin with 6 liners and spray with cooking spray; set aside. Combine water and quinoa in a small saucepan and bring to a boil; lower to a simmer, cover and continue to cook for 15 minutes.In a large frying pan, heat olive oil over medium heat.Add onions and cook until translucent, 3 to 4 minutes.Stir in spinach leaves and garlic.Season with salt and pepper and continue to cook until spinach is wilted; about 2 more minutes. Remove from heat and let cool.In a large mixing bowl, combine cooked quinoa, spinach mixture, cheeses and parsley.Make sure the quinoa mixture is not warm; if it is, give it a few minutes to cool.Pour in the beaten eggs and mix until well combined. Divide batter evenly among prepared muffin cups. Bake for 35 to 40 minutes, or until tops are golden brown. Remove from oven and cool on rack.Serve.

 

Step by step:

1. Preheat oven to 375.Line a muffin tin with 6 liners and spray with cooking spray; set aside.

2. Combine water and quinoa in a small saucepan and bring to a boil; lower to a simmer, cover and continue to cook for 15 minutes.In a large frying pan, heat olive oil over medium heat.

3. Add onions and cook until translucent, 3 to 4 minutes.Stir in spinach leaves and garlic.Season with salt and pepper and continue to cook until spinach is wilted; about 2 more minutes.

4. Remove from heat and let cool.In a large mixing bowl, combine cooked quinoa, spinach mixture, cheeses and parsley.Make sure the quinoa mixture is not warm; if it is, give it a few minutes to cool.

5. Pour in the beaten eggs and mix until well combined. Divide batter evenly among prepared muffin cups.

6. Bake for 35 to 40 minutes, or until tops are golden brown.

7. Remove from oven and cool on rack.

8. Serve.

Nutrition Information:

covered percent of daily need