This is the first of two quinoa recipes that you will see this week and it is for 'Spinach and Quinoa Quiche Muffins'. So the reason they are called 'quiche muffins' is because they are a mixture of the two; they are in the middle of both and I couldn't decide which one they were more like.
If you don't know why Quinoa is so amazing, let me fill you in a little bit. It contains all 9 amino acids making it a complete protein and great source in dietary fiber, phosphorus, magnesium and iron. It's a great replacement for brown rice and is a great side for any vegetable dishes or can be used in cooking like this. Now without further ado, let's get into the recipe!
Ingredients
½ cup quinoa
4 eggs
3 ounces spinach, stemmed and chopped
1 leek, white and some of the green part, thinly sliced
2 tablespoons fresh oregano
5 ounce package soft goat cheese
Salt and pepper to taste
Method
#1- In a small saucepan, combine quinoa with 1 cup of water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes or until all the water has absorbed.
#2- Preheat oven to 350°F. In a large bowl, lightly beat eggs and then mix in spinach, leek, oregano, goat cheese, salt and pepper. Mix in cooked quinoa.
#3- Divide mixture among 10 medium sized greased muffin cups. Bake for 15 to 20 minutes, or until set. Watch carefully so that the spinach and leeks on top don’t burn.
It's as easy as that and then you have a delicious but also nutritious on-the-go snack or healthy morning/afternoon tea.
Let me know if you try this out and if you post a picture on instagram
use the hashtag #JordysFitness so I can see!
