|1 Cup||Quinoa, dry|
|1.5 Cups||Shredded cheddar cheese|
|2 Cloves||Garlic, minced|
|1.5 Cups||Chopped baby spinach|
Recipe makes 6 servings
Total Fat: 14 g
Saturated Fat: 6 g
Sodium: 556 mg
Carbohydrates: 22 g
Dietary Fiber: 2 g
Protein: 15 g
Preheat oven to 350 degrees and spray muffin tin with cooking spray. Rinse the quinoa, then add with 2 cups water to a saucepan. Bring to simmer, turn heat down, cover with a lid and let cook for 15-20 minutes.
In a medium bowl, mix the warm quinoa with the cheese to melt the cheese. Add the eggs, garlic, salt, and spinach. Stir well to combine.
Spoon the mixture into the muffin tins. Place in oven and bake for 20 minutes.
Remove from oven and let cool for 10 minutes. Run a knife around the edges of each muffin to loosen and pop out quinoa egg muffins!