1 - 2 carrots (you will need I cup of grated carrot)
2 sticks spring onions
1 clove garlic
½ cup grated Parmesan cheese
2 tablespoons plain flour
salt and pepper to taste
Method:
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.
Recipe by Planning With Kids at https://planningwithkids.com/2012/10/04/quinoa-muffins/