INGREDIENTS 2 cups cooked quinoa (3/4 cup dry) 2 tablespoons fresh parmesan 1 cup sliced (or shredded) fat free cheddar 1 cup shredded carrot 1 cup chopped broccoli about half a small onion 2 tablespoons chopped green pepper 1/2 cup chopped spinach (would have added more but didn’t have much!) 2 large eggs 2 egg whites seasonings (optional)
DIRECTIONS preheat oven to 350 degrees. stir the veggies, cheese & egg together in a big bowl. once that’s mixed well add in the cooked quinoa! if you find the mixture to be a little dry maybe add an extra egg. spray a muffin pan or muffin cups if you’re using them. spoon the mixture into a pan. i used a big muffin pan and got 18 quinoa muffins but the recipe i roughly went by had a mini pan and made 28 muffins. if you’re using a big pan i baked mine for about 25 minutes. the mini ones would take about 15-20 minutes. let cool for around 5 minutes.
NUTRITIONAL INFORMATION (roughly per muffin if you make 18 of them) 85 calories, 1.5 grams of fat, 85mg sodium, 13g carbs, & 5g protein.