Quinoa and Vegetable Mini Muffins


  • 1/3 Cup Quinoa

  • 6 Organic Eggs

  • 3 Large Handfuls of any Vegetables Finely Chopped: leak, tomato, zucchini, broccoli, spinach, yellow squash, pumpkin, mushrooms etc Handful of Fresh Herbs Chopped: basil, parsley, oregano

  • 2-3 Tbs Goats Fetta (The Fetta could be left out and some sea salt added instead)

  • Cracked Pepper to Taste


Preheat oven to 180 degrees Celsius. Cook quinoa in boiling water on the stove like you would rice - and strain well.

Lightly sauté chopped vegetables in a frying pan with a small amount of ghee.

This helps the muffins not need much cooking time in the oven because the vegetables are essentially cooked already. Beat the eggs in a bowl and add vegetables, cooked quinoa, crumbled goats fetta and cracked pepper.

Pour into greased muffin tray (or baking dish) and bake until turning brown - about 15 minutes for mini muffins.

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