To prepare these delicious quinoa muffins, start by gathering the necessary ingredients. You will need 200 grams of quinoa, 400 ml of water, 2-3 tablespoons of olive oil, 1 small finely chopped onion, 1 grated carrot, 100 grams of crumbled feta cheese, 2 eggs, salt and pepper to taste, as well as herbs like parsley or dill if you want an extra flavor.
In a deep pot, place the quinoa and water. Set the pot over medium heat and let it boil, stirring occasionally. The quinoa is ready when the seeds become translucent and small white circles appear around them, which takes about 20 minutes. After boiling, remove the pot from heat and let the quinoa cool completely. This is an important step, as the warm mixture could affect the other ingredients.
In a large bowl, add the cooled quinoa, chopped onion, grated carrot, and feta cheese. Beat the eggs separately in another bowl and add them to the mixture of ingredients. Season with salt, pepper, and herbs, mixing well until all the ingredients are evenly combined. The mixture should be moist but not runny, so it can be easily shaped.
Preheat the oven to 180 degrees Celsius. Meanwhile, grease the muffin molds with olive oil to prevent sticking. You can use silicone or metal muffin molds, but make sure they are well greased. Fill each mold with 2-3 tablespoons of the prepared mixture. Make sure the molds are not filled completely, leaving a little space for the muffins to rise during baking.
Place the tray in the preheated oven and let the muffins bake for about 20 minutes. Check if they are done by observing if they have taken on a nice golden color. Once baked, remove the tray from the oven and let the muffins cool for a few minutes before taking them out of the molds. It is recommended to wait a few minutes for them to set better, so they do not fall apart.
After they have cooled, carefully remove the paper from the muffins. They are delicious served cold and can be a perfect appetizer or a healthy snack throughout the day. From the mentioned quantities, you will get about 7 muffins, ideal to enjoy alongside a fresh salad or as a snack between meals. Bon appétit!
In a deep pot, place the quinoa and water. Set the pot over medium heat and let it boil, stirring occasionally. The quinoa is ready when the seeds become translucent and small white circles appear around them, which takes about 20 minutes. After boiling, remove the pot from heat and let the quinoa cool completely. This is an important step, as the warm mixture could affect the other ingredients.
In a large bowl, add the cooled quinoa, chopped onion, grated carrot, and feta cheese. Beat the eggs separately in another bowl and add them to the mixture of ingredients. Season with salt, pepper, and herbs, mixing well until all the ingredients are evenly combined. The mixture should be moist but not runny, so it can be easily shaped.
Preheat the oven to 180 degrees Celsius. Meanwhile, grease the muffin molds with olive oil to prevent sticking. You can use silicone or metal muffin molds, but make sure they are well greased. Fill each mold with 2-3 tablespoons of the prepared mixture. Make sure the molds are not filled completely, leaving a little space for the muffins to rise during baking.
Place the tray in the preheated oven and let the muffins bake for about 20 minutes. Check if they are done by observing if they have taken on a nice golden color. Once baked, remove the tray from the oven and let the muffins cool for a few minutes before taking them out of the molds. It is recommended to wait a few minutes for them to set better, so they do not fall apart.
After they have cooled, carefully remove the paper from the muffins. They are delicious served cold and can be a perfect appetizer or a healthy snack throughout the day. From the mentioned quantities, you will get about 7 muffins, ideal to enjoy alongside a fresh salad or as a snack between meals. Bon appétit!
Ingredients
3/4 cup quinoa, 1 1/2 cups water, 2 eggs, lightly beaten, 2 cups chopped broccoli (140g), 1/2 cup chopped onion, 1 clove garlic, 1 1/2 cups grated cheese (130g), 1/2 teaspoon paprika, salt to taste