Quinoa Lunch Box Mini Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 1/2 cups water
- salt and pepper to taste
- 1/2 cup grated parmesan cheese
- 2 large eggs
- 1 clove garlic
- 2 tablespoons plain flour
- 1/2 up uncooked quinoa
- 1 - 2 carrots (you will need i cup of grated carrot)
- 2 sticks spring onions
- Carbohydrate 15.6545000012933 g
- Cholesterol 868.000000028032 mg
- Fat 27.2045000091137 g
- Fiber 0.510000002384186 g
- Protein 36.6425000122514 g
- Saturated Fat 10.5509500055112 g
- Serving Size 1 1 recipe (601g)
- Sodium 751.300573415748 mg
- Sugar 15.1444999989091 g
- Trans Fat 3.83055000056096 g
- Calories 456 calories
Preheat oven to 175 degrees Celcius.Thoroughly rinse quinoa.Finely chop spring onions.Grate carrots so you have at least 1 cup of grated carrot.Grate cheese.In a small bowl lightly beat the eggs and set aside.Add quinoa to a saucepan with water and bring to the boil. Once boiling reduce the heat to a simmer. Stir occasionally and simmer until the liquid has been absorbed.Transfer the quinoa to a large bowl and add carrot, egg, spring onions, crushed garlic, cheese, flour, salt and pepper.Combine the ingredients gently with a large spoon.Spray mini muffin tins with cooking spray. Then add about a tablespoon of mixture to each muffin hole, filling to the top.Place muffin trays in the oven and bake for 15-20 minutes.Once the muffins have browned slightly on the top, remove from the oven. Make your way around the edge of the muffin with a knife and then take them out to cool on a rack.Enjoy! This recipe made 28 mini muffins.
