Mushroom and parmesan quinoa muffins
Please log in to save or rate. Serves: 6 (makes 6 muffins)Time to make: 1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
Total cost: $4.20 / $0.70 per serve
(at time of publication)
1/3 cup white quinoa
2 teaspoons olive oil
1 leek, thinly sliced
200g Swiss brown mushrooms, thinly sliced
3 teaspoons fresh thyme leaves
3 eggs, lightly beaten
1/2 cup finely grated parmesan
1 tablespoon pepitas
2 teaspoons sesame seeds
Nutritional information (per serve)
Instructions
Step 1Preheat oven to 180°C. Lightly grease a 6–hole (3/4-cup capacity) Texas muffin pan. Line bases with non-stick muffin cases.
Step 2Cook quinoa following packet directions until tender. Drain; rinse under cold water. Drain again.
Step 3Meanwhile, heat olive oil in a medium non-stick frying pan over medium-high heat. Cook the leek and mushrooms, stirring, for 5–7 minutes, or until soft. Stir in half of the thyme.
Step 4Combine the quinoa, eggs, mushroom mixture and half of the cheese in a large bowl. Spoon mixture into muffin holes. Scatter with remaining cheese, thyme and seeds. Bake for 25 minutes, or until a skewer inserted comes out clean. Leave to cool in pan for 5 minutes, then turn out onto a wire rack.
Serving suggestions
For a main meal, serve with a mixed salad of leftover roasted vegetables.
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