ILLALANGI QUINOA AND VEGGIE MUFFINS March 09 2017

INGREDIENTS:

  • 2 cups of cooked Quinoa (cooled)
  • 6 large Riverland Eggs
  • 2 cups grated zucchini
  • 1 packed cup grated sweet potato
  • 1 medium onion
  • 2 handfuls of baby spinach
  • 1/2 head of cauliflower chopped
  • 2 cups grated cheese
  • 1 tablespoon of Moroccan spice blend
  • Salt & pepper (we used Murray River Salt and Mountain Pepper)


METHOD

    1. Cook Quinoa to packet instructions
    2. Combine all the ingredients together, and mix well.
    3. Season with Murray River Salt and Mountain pepper to your liking.
    4. Cook in greased or lined muffin sized trays for approx. 30 mins or until cooked

     

    Perfect for the lunchbox, a healthy snack or a side for dinner.

     High in protein and meatless. Makes around 24 muffins.                                    TIP: Cook up the full packet of quinoa and store it in the freezer so that you have it ready to go whenever you need to make a batch. You can substitute many different veggies depending on what you have on hand.