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During this busy time of the year, these lovely little savory muffins are perfect to keep on hand for a quick snack or light meal.


quinoa vegetable muffins

6 eggs

2 cups cooked quinoa

2/3 cup chopped onion

2/3 cup diced red bell pepper

2/3 cup grated unpeeled zucchini

2/3 cup fresh mushrooms, diced

1 teaspoon dried thyme

salt and freshly ground black pepper to taste

Heat oven to 400F. Line muffin cups with paper liners.

Beat eggs in a large bowl, then stir in quinoa, onion, bell pepper, zucchini, mushrooms and thyme and season with salt and pepper. Divide among prepared muffin cups.

Bake until edges brown and tops are firm to the touch, 20 to 30 minutes.


Recipe adapted from allrecipes, November 2015