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QUINOA, SPINACH + FETA MUFFINS
What's great about it
My quinoa spinach and feta muffins from my cookbook SIMPLE HEALTHY RECIPES are a delicious and satisfying option for anytime of day, offering a host of health benefits. High in protein, gluten-free and perfect for balancing energy, supporting muscle function, and promoting overall wellness. See the full recipe below.
Quinoa is a complete protein containing all essential amino acids, making it ideal for muscle repair and sustained energy. Eggs add more protein and vitamins such as B12 and D. Spinach is rich in iron, fibre and antioxidants that support immune function and heart health. I love using feta to boosts calcium and protein. Together, these ingredients create a delicious, high-protein, gluten-free snack, or meal, perfect for balancing energy, supporting muscle function, and promoting overall wellness.
Ingredients
Makes 8-9 muffins
200 g baby spinach leaves
280 g (2 cups) cooked quinoa
4 - 5 large organic eggs
60 g grated Parmesan
zest from 1 lemon
1 bunch parsley, chopped
2 spring onions, sliced
pinch of sea salt and white pepper
90 g feta
2 tablespoons pine nuts
Method
PREHEAT your oven to 180°C fan forced.
BLANCH baby spinach until lightly wilted.
COMBINE with the cooked quinoa, eggs, Parmesan, lemon zest and parsley and season with salt and white pepper.
DIVIDE between muffin tins and top with feta and pine nuts.
BAKE for 30 minutes until cooked through.
ENJOY warm or cold.
Notes and Inspiration
These protein-rich muffins will keep in the fridge for up to 3 days.
They make the perfect portable breakfast, lunch or snack.
Add roasted pumpkin chunks for variation