fbpx

[RECIPE] Quinoa and Spinach Muffins

Looking for a quick weekday snack that can fill the gap and sustain you until the next meal?

These delicious savoury muffins are made with better-for-you ingredients that are packed with nutrients and perfect for on-the-go snacking.

Ingredients

  • ½ cup white quinoa, cooked
  • ½ small onion
  • 1 clove garlic
  • 2 handfuls of chopped spinach
  • 1 small handful of basil
  • 4 eggs
  • ¼ cup flour
  • Salt
  • Pepper

Muffins are a great prep-and-freeze option. Simply take one out of the freezer and let it thaw if meal prep needs to take a backseat during the week.

Topping

  • ¼ cup Danish feta
  • 3 tbsp milk
  • Basil pesto
  • Pumpkin seeds

Pumpkin seeds contain numerous vitamins and minerals, including iron, potassium, phosphorus, magnesium and zinc, and are a great source of plant-derived protein with about 30g per 100g serving.

Method

  1. Heat the oven to 180°C and grease and line a large six-cup muffin tray.
  2. Finely dice the onion and garlic and shred the spinach.
  3. In a large bowl, beat the eggs together then add in the remaining ingredients. Combine well.
  4. Divide the mixture between the muffin cups and bake in the oven for 25 minutes, or until cooked through.
  5. For the topping, place the feta and milk in a bowl and mix with a spoon. If you are making a large batch, you can use a food processor.
  6. Spoon onto the cooled muffins and top with basil pesto and pumpkin seeds to serve.

Recipe by An Earthen Life

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

When he's not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He's worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

Leave a Reply

Your email address will not be published. Required fields are marked *