Greek-Style Quinoa Muffins
Mar 31, 2017
I have been on a quinoa kick lately—seeing how many ways this seed can be transformed into delicious, wholesome meals and snacks. This protein-packed recipe was inspired by my intense love of Greek salads! Feta, olives, tomatoes...yum. These are a great on-the-go snack, appetizer, side dish. Eat them for breakfast, lunch, dinner. Anytime, anywhere!
Servings: 12 muffins
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 cup diced tomatoes
- 1 cup finely chopped spinach
- 6 ounces crumbled feta cheese
- 1/3 cup pitted kalamata olives, diced
- 2 cloves garlic, pressed
- 1/2 small lemon, juiced
- 3 eggs, beaten
- 3 tablespoons all purpose flour
- 2 squirts preferred Beverage Booster
- Preheat oven to 350ºF. In a medium saucepan, bring quinoa and water to a boil. Reduce to simmer, cover and cook until all water is absorbed; about 15 minutes. Set aside to cool.
- Spray a 12-cup muffin tin liberally with cooking spray. In a medium bowl, mix together tomatoes, spinach, cheese, olives, garlic, and lemon.
- In a large bowl, mix together beaten eggs and flour, then add cooled quinoa. Pour vegetable mix into quinoa mix and stir until thoroughly combined.
- Spoon batter evenly into prepared muffin cups. Bake for 25 minutes. Let cool in pan for at least 10 minutes before removing from tin.
- Serve warm. Store leftovers in refrigerator.
Disclaimer: This article is not intended to provide medical advice, diagnosis or treat. This information is based on research and knowledge by the author, and the ideas are not intended as substitute for medical advice. As with any products it is suggested that you check with your medical practitioner prior to use. The author disclaims any liability arising directly or indirectly from the use of any products mentioned herein.