- 1 cup quinoa
- 2 cups water (or vegetable broth)
- 4 ounces spinach (about 1 cup, loosely packed)
- 1/2 onion (chopped)
- 2 eggs
- 1/4 cup grated cheese
- 1/2 teaspoon oregano (or thyme)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Step 1: Combine water and quinoa in a medium saucepan and bring to a simmer. Cover and cook for about 10 minutes, or until quinoa is thoroughly cooked and liquid has been absorbed. Remove from head and set aside.
Step 2: In a non-stick pan, heat the onion for a few minutes, until soft, then add spinach, cooking just until the spinach has barely wilted, about 2 minutes. Remove from heat.
Step 3: Preheat oven to 350 degrees F and lightly grease a muffin pan.
Step 4: In a large bowl, combine the cooked quinoa, cooked spinach and onions, eggs, cheese, oregano or thyme, garlic powder, salt, and pepper, mixing to combine well.
Step 5: Spoon mixture into prepared muffin tin about 1/4 cup at a time, being careful not to overfill.
Step 6: Place the pan in the oven and bake for 20 minutes.
Step 7: Serve & enjoy!
Enjoy these protein packed muffins from TheSpruceEats!