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Quinoa Quiche Muffins with Spinach & Cheese

Quinoa Quiche Muffins with Spinach & Cheese 
Sue Wilcox, Renton

Great for breakfast, or with a salad for lunch.

makes 6 muffins

  • 1/2 cup quinoa, rinsed, soaked in cold water for 20 minutes, then drained well
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 4 cups fresh baby spinach leaves, stemmed
  • 2 garlic cloves, minced
  • salt and fresh ground pepper, to taste
  • 1 cup crumbled feta cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup flat leaf parsley, chopped
  • 4 large eggs, lightly beaten

Preheat oven to 375 degrees. 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. Remove from heat and cool.

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 to room temperature.

In a large mixing bowl, combine quinoa, spinach mixture, cheeses and parsley. 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.