These little muffins are just perfect to add to school lunchboxes or for adults to enjoy for morning or afternoon tea! If you don't have quinoa, you can make them with brown rice also.
Quinoa, Feta & Parsley Muffins – makes 9-12 muffins
2 cups cooked and cooled quinoa (can cook quinoa in vegetable stock for more flavour )
4 Free-range eggs
½ cup grated tasty cheese
½ cup feta, roughly chopped or torn
½ cup parsley, finely chopped
2 cups spinach or kale, finely chopped
Iodised sea salt
Freshly ground black pepper
Topping - handful pumpkin seeds -optional
Preheat oven to 180'C and grease a muffin tray with olive oil or line with baking paper
Add all of the ingredients to large bowl and mix to combine. Spoon the mixture into the muffin tins (and sprinkle over pumpkin seeds if using) and bake in the oven for around 20-25 minutes or until cooked.
Leave to cool in tins for 5 minutes and then while they are still warm use a small spoon to move the ‘unwiggle’ the muffins from the bottom of the pans. Leave the muffins on an angle to cool. Otherwise, eat them while still warm and gooey!