SAVORY QUINOA BREAKFAST CUPS
SERVES 6 PORTIONS
1⁄2 cup plus
3 tbsp quinoa
1⁄2 cup spinach
1⁄2 cup sliced mushrooms
1 cup milk
1⁄3 cup chickpea flour
1 tbsp nutritional yeast
2 tbsp raw shelled hempseed
1⁄2 tsp salt
NUTRITIONAL VALUES
Calories: 139kcal
Fat: 3.8g (0.9g S.Fat)
Carbs: 19.2g
Protein: 7.5g
Sugar: 3.1g
Sodium: 220mg
METHOD
Rinse the quinoa thoroughly in a sieve. Combine quinoa and 1 cup plus 2 tbsp water in a small saucepan. Bring to a boil, then cover and reduce to a low heat. Cook for 10 to 15 minutes, or until all the liquid has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Take off the lid and fluff it.
Preheat the oven to 375°F (190°C, or gas mark 5). Fill a six-cup muffin tin with paper muffin cups.
In a food processor, combine the spinach and mushrooms and pulse until finely chopped.
In a large mixing bowl, combine all of the ingredients and thoroughly combine.
Divide the mixture among the muffin cups. Cook for 20– 25 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5). Fill a six-cup muffin tin with paper muffin cups.
In a food processor, combine the spinach and mushrooms and pulse until finely chopped.
In a large mixing bowl, combine all of the ingredients and thoroughly combine.
Divide the mixture among the muffin cups. Cook for 20– 25 minutes.
