Saturday, 24 November 2012

Quinoa and Vegetable Mini Muffins


Appetite has been a bit of a challenge for my little one lately. I think a combination of teething, a virus, loving Mummy's milk so much and the world being too exciting to be bothered with food. There have been days when no more than a few mouthfuls of food have been eaten. Naturally this has been very frustrating for me. I hate to waste food! This last couple of weeks have been a new story though, with a new lust for foods and flavour. Elijah's new favourite are these nutrition packed mini muffins. I would usually make essentially this same mixture and pour it into a baking dish to make a frittata, but these are just perfect for little fingers. He ate five for lunch yesterday, so I made more today!


Quinoa and Vegetable Mini Muffins

1/3 Cup Quinoa
6 Organic Eggs
3 Large Handfuls of any Vegetables Finely Chopped: leak, tomato, zucchini, broccoli, spinach, yellow squash, pumpkin, mushrooms etc
Handful of Fresh Herbs Chopped: basil, parsley, oregano
2-3 Tbs Goats Fetta
Cracked Pepper to Taste

*The Fetta could be left out and some sea salt added instead. 


Preheat oven to 180 degrees Celsius. Cook quinoa in boiling water on the stove like you would rice - and strain well. Lightly sauté chopped vegetables in a frying pan with a small amount of grapeseed oil or ghee. This helps the muffins not need much cooking time in the oven because the vegetables are essentially cooked already.  Beat the eggs in a bowl and add vegetables, cooked quinoa, crumbled goats fetta and cracked pepper. Pour into greased muffin tray (or baking dish) and bake until turning brown - about 15 minutes for mini muffins. 

The beauty I think of this recipe is that it can be breakfast, lunch, dinner or a snack! It makes a great picnic food to bring along to the park or a party. Packed with protein, antioxidants, vitamins and minerals - I hope your family enjoys these as much as ours! 

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