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Protein Rich Spinach Cheese And Quinoa Muffins

Vegetarians around the world will almost unanimously lament that they are all too often posed with the 'but how will you get enough protein?' question when mentioning their vegetarianism to others.As a vegetarian, in addition to needing good protein substitutes in your diet, filling up on protein at breakfast time is a great way in which to ensure that you feel fuller for longer and enjoy a great energy-boost to start off your day.Tasty egg recipes are not only great for breakfast, but pack a powerful protein punch too! the following breakfast recipe contains egg, cheese, dairy and plenty of plant-based proteins that are perfect for your morning protein punch! savoury spinach, cheese and quinoa muffins the slightly longer preparation and cooking time of these delightful muffins makes them perfect for a late breakfast or brunch on the weekend! preparation time: 25 minutes cooking time: 35 minutes makes: 6 ingredients: 1 cup (250 ml) of water ½ cup (125 ml) of quinoa 1 onion, very thinly sliced 2 tbsp.(30 ml) of olive oil 4 cups of fresh spinach leaves 2 garlic cloves, minced 1 cup (250 ml) of feta cheese, crumbled 1 cup (250 ml) of cheddar cheese, grated ¼ cup (63 ml) of flat leaf parsley 4 large eggs, lightly beaten salt, pepper and a seasoning mix of your choice to taste method: preheat your oven to 180°c.Line a muffin tin and spray with cooking spray.Mix the water and quinoa in a small saucepan and bring to a boil.Once boiling, lower to a simmer, cover and leave to simmer for 15 minutes.In a separate large frying pan, heat the olive oil over a medium heat.Add the onions and fry for about 3 to 4 minutes until translucent.Stir in the garlic and the spinach leaves.Season with salt, pepper and a seasoning mix of your choice, and continue cooking until the spinach is wilted (this should take about 2 minutes).Remove the frying pan from the heat and allow to cool.You should have removed the quinoa mixture after the 15 minutes as directed in step 3.Combine the cooked quinoa, spinach mixture, cheeses and parsley in a large mixing bowl.Allow the mixture to cool slightly, and then add in the beaten eggs, mixing until well combined into a batter.Divide the batter evenly amongst the prepared muffin cups, place in the oven and bake for 35 to 40 minutes, or until the tops are golden brown.Remove from the oven, allow to cool and serve.These delicious muffins are great when served warm with a complementary pat of butter and a steaming cup of freshly-brewed coffee or tea.

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