Quinoa Egg Muffins

These quinoa egg muffins can be used in so many different ways! You can enjoy them as a grab-and-go breakfast, a protein-rich snack, or enjoy them for lunch alongside a salad. They are also great in kid lunch boxes too! What’s even better is that they are super easy to make, high in protein and are gluten-free!

Recipe Details:

Ingredients – makes 8 muffins:

  • 3 cups cooked quinoa (about 1-1.25 cups uncooked)
  • 8 eggs
  • 3 cups spinach (about 150g)
  • 1/2 cup sundried tomatoes, roughly chopped
  • 1/2 cup feta cheese, roughly chopped (omit for dairy free)
  • 1/2 cup parsley, roughly chopped
  • 1 tsp turmeric
  • 1 tsp sea salt
  • Extra Virgin olive oil spray to spray muffin tins

 

Method:

  • Preheat oven to 180°C.
  • Cook quinoa as per instruction, once cooked set to the side.
  • In a large mixing bowl add all ingredients and mix together unwell well combined.
  • Spray muffin tins with olive oil, and scoop the mixture into the muffin moulds.
  • Bake in the oven for 20-25 mins or until slightly crispy and golden brown on top.
  • Remove from the oven, allow to cool, enjoy straight away or store in an airtight container for up to 3 days in the fridge.

Let's connect @nataliebradynutrition 

[instagram-feed]

The information on this website is not intended to replace the advice of your GP, a one on one relationship with a qualified health care professional and is not intended as medical advice. It is not intended for self-diagnosis, treat, cure, or prevent any disease. I encourage you to make your own health care decisions based upon research and in partnership with a qualified healthcare professional. The entire content of this website is based on the opinions of Natalie Brady, a qualified Holistic Nutritionist, unless otherwise noted. Click here for term and conditions of services.

Copyright © Natalie Brady Nutrition 2022 | Natalie Brady Nutrition Listed in Auckland's Top Nutritionists | Website by Fuel Media