Quinoa Muffins with Spinach|Quinoa & Greens Savory Muffins|Veggie Quinoa Breakfast Cups

Ingredients:

1/3 cup black quinoa
2 cups fresh spinach,
1 onion
300 grams cottage cheese
1 teaspoon dried oregano
1/2 teaspoon Celtic salt (or to taste)
2 large eggs
1 tablespoon olive oil

Instructions:

Cook the Quinoa:

In a saucepan, add 1/3 cup black quinoa water, and a pinch of salt.
Bring to a boil, then reduce the heat to low and simmer until the quinoa is tender and the water is absorbed (about 15 minutes).

Sauté the Spinach and Onion:

In a pan, heat 1 tablespoon of olive oil over medium heat.
Add the finely chopped onion and sauté until it becomes soft and translucent (about 5 minutes).
Add the spinach and cook for about 2 minutes, until wilted. Remove from heat and let it cool slightly.

Preheat the Oven:

Preheat your oven to 180°C (350°F).
Line a muffin tray with 12 muffin cases or lightly grease the muffin tin.

Mix the Batter:

In a large mixing bowl, whisk the 2 eggs.
Add the cottage cheese, cooked quinoa, sautéed onion and spinach, dried oregano, and Celtic salt. Mix well until all ingredients are evenly combined.

Fill the Muffin Cases:

Spoon the mixture evenly into the prepared muffin cases.

Bake:

Place the muffin tray in the preheated oven and bake for 20 minutes, or until the breakfast cups are set and lightly golden on top.

Serve:

Let the breakfast cups cool slightly before serving. Enjoy them warm or at room temperature as a nutritious breakfast or snack!

Notes:
You can customize these cups by adding other vegetables or herbs of your choice.

Enjoy your healthy and delicious Spinach Quinoa Breakfast Cups!

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