Savoury Egg Muffins With Quinoa

Preparation time

20 Minutes

Cooking time

1 Hour

Serves

6

Easily add this South American superfood, quinoa, into yours and your family's diet with these tasty carb-free and gluten free savoury muffins. Dawn Yang shows you how in this video.

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Dawn Yang has only recently discovered the power of quinoa, which is a great source of protein, is packed full of vitamins and is a great alternative to rice and oats. She brings you her fail safe recipe for carb-free, gluten free and sugar free egg muffins using a few quality ingredients like parmesan cheese, feta and ham for an added flavour kick. Try making these today - you’ll be surprised how easy they are to make and to top it off, they are less than 50 calories each.

Ingredients

2
cups
Quinoa
, cooked, approx 3/4 cup uncooked
2
Eggs
4
Egg Whites
1
cup
Feta Cheese
, low-fat
1
cup
Spinach
, shredded, can also be zucchini or any preferred veggie
1/2
cup
Sundried Tomatoes
1/4
cup
Parsley
, chopped
2
tablespoons
Parmesan Cheese
, grated
Salt & Pepper
, to taste

Directions

To cook the quinoa, rinse 2 cups quinoa in a fine sieve until water runs clear, drain and transfer to a pot.
Add 4 cups water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.
Set aside off the heat for 5 minutes; uncover and fluff with a fork. Use a fine-mesh sieve again to make sure quinoa does not get too mushy.
Preheat oven to 180°C.
Line muffin tin with baking cups or spray/butter each compartment.
In large skillet cook mushrooms and leeks until soft but not browned.
In large bowl add cooked quinoa, eggs and whites, zucchini, shredded cheese, tomatoes, vegetables, parmesan cheese and salt and pepper.
Mix until just blended.
Fill muffin tins generously and bake 20-25 minutes (15 – 20 mins if muffins are small).
Or until nicely browned on top and toothpick inserted in middle comes out clean.

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