Ingredients

The following ingredients have 6 Servings
  • 1 cup water
  • 1/2 cup quinoa
  • 2 tablespoons olive oil
  • 1 onion (, thinly sliced)
  • 4 cups fresh spinach leaves
  • 2 garlic cloves (, minced)
  • salt and fresh ground pepper (, to taste)
  • 1 cup crumbled feta cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup flat leaf parsley
  • 4 large eggs (, lightly beaten)

Instruction

  • Preheat oven to 375.
  • Line a muffin tin with 6 liners and spray with cooking spray; set aside.
  • Combine water and quinoa in a small saucepan and bring to a boil; lower to a simmer, cover and continue to cook for 15 minutes.
  • In a large frying pan, heat olive oil over medium heat.
  • Add onions and cook until translucent, 3 to 4 minutes.
  • Stir in spinach leaves and garlic.
  • Season with salt and pepper and continue to cook until spinach is wilted; about 2 more minutes.
  • Remove from heat and let cool.
  • In a large mixing bowl, combine cooked quinoa, spinach mixture, cheeses and parsley.
  • Make sure the quinoa mixture is not warm; if it is, give it a few minutes to cool.
  • Pour in the beaten eggs and mix until well combined.
  • Divide batter evenly among prepared muffin cups.
  • Bake for 35 to 40 minutes, or until tops are golden brown.
  • Remove from oven and cool on rack.
  • Serve.