Quinoa Lunch Box Mini Muffins
Recipe type: finger food
  • ½ cup uncooked quinoa
  • 1 ½ cups water
  • 2 large eggs
  • 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
  1. Preheat oven to 175 degrees Celcius.
  2. Thoroughly rinse quinoa.
  3. Finely chop spring onions.
  4. Grate carrots so you have at least 1 cup of grated carrot.
  5. Grate cheese.
  6. In a small bowl lightly beat the eggs and set aside.
  7. 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.
  8. Transfer the quinoa to a large bowl and add carrot, egg, spring onions, crushed garlic, cheese, flour, salt and pepper.
  9. Combine the ingredients gently with a large spoon.
  10. Spray mini muffin tins with cooking spray. Then add about a tablespoon of mixture to each muffin hole, filling to the top.
  11. Place muffin trays in the oven and bake for 15-20 minutes.
  12. 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.
  13. Enjoy! This recipe made 28 mini muffins.
Recipe by Planning With Kids at https://planningwithkids.com/2012/10/04/quinoa-muffins/