Mushroom and parmesan quinoa muffins
(at time of publication)
- ¹/³ cup white quinoa
- 2 teaspoons olive oil
- 1 leek, thinly sliced
- 3 cups thinly sliced Swiss brown mushrooms
- 3 teaspoons fresh thyme leaves
- 3 eggs, lightly beaten
- ½ cup finely grated parmesan
- 1 tablespoon pumpkin seeds
- 2 teaspoons sesame seeds
1 Preheat oven to 180°C. Lightly grease a six-hole (¾-cup capacity) Texas muffin pan. Line bases with non-stick muffin cases.
2 Cook quinoa following packet directions, until tender. Drain, rinse under cold water, drain again.
3 Meanwhile, in a medium non-stick frying pan, heat oil over medium-high. Cook leek and mushrooms, stirring, for 5-7 minutes, or until soft. Stir in half of the thyme.
4 In a large bowl, combine quinoa, eggs, mushroom mixture and half of the parmesan. Divide mixture among muffin holes. Scatter with remaining cheese, thyme and seeds. Bake for 25 minutes, or until an inserted skewer comes out clean. Leave to cool in pan for 5 minutes, then turn out onto a wire rack.
For a main meal, serve two with a mixed salad of leftover roasted vegetables.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 3g
Dietary fibre 3g
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