These quinoa muffins are a great snack on the go.
Yields 12 muffins - Approx 139g each
220g uncooked quinoa
100g Diced onions
140g shredded carrots
50g baby spinach
100g Semi sundried tomato in oil
60g Parmesan cheese
60g shredded cheddar cheese
4-5 medium eggs approx 190g
*Note* total weight for mixture is around 1.6kg and veg is roughly 40% of the total weight.
Cook the quinoa and rinse under cold water and set aside to drain well
Sautee all the vegetables and cool
Combine all ingredients and when adding eggs, the mixture should not be too wet and continually mix with a spoon to avoid the mixed eggs to settle at the boom of the bowl