These make a perfect lunch-box snack or can be served with a garden salad as a light meal.
¾ cup quinoa
1.25 cups chicken stock
2 large eggs
1.5 cups grated cheddar cheese
½ cup tomato passata
½ tsp dried oregano
½ tsp dried basil
2 cloves garlic, crushed
½ cup chopped capsicum
½ cup chopped mushrooms
½ cup chopped spinach
2 tbs sliced olives
2 tbs diced sundried tomato
- Add quinoa and chicken stock to a medium-sized saucepan, bring to the boil then reduce to a simmer for 15 minutes, until all the liquid is absorbed and the quinoa is cooked.
- Allow quinoa to cool, then combine with all other ingredients in a large mixing bowl.
- Spoon batter into greased and lined muffin tins and bake at 180°C for 30-40 minutes, until edges have browned and the tops are firm to the touch.
- Allow muffins to cool before removing from the tins.
Can be served cold or warmed from the oven.
Muffins are suitable to freeze.