Looking for a nutritious, EASY to grab lunch or snack? Try these wonderful Quinoa Cupcakes!
Packed with three different types of veggies, these savory “cupcakes” hit the mark for being a healthy snack even the kids will enjoy. Bake them in mini cupcake pans for maximum flexibility in packing – toss 1, 2, 3 or even 4 in a bag as a snack or side item! By setting aside less than 30 minutes of prep and baking time, you can relax knowing you’ll have enough “cupcakes” all week long.
Prep Time-15 min
Yield 24 mini cupcakes
Cook Time 8-10 min
1 C cooked rainbow quinoa
8 oz carrots, shredded
1 C chopped broccoli florets
3 oz cheddar cheese, grated
2 scallions, thinly sliced crosswise
2 garlic cloves, grated
1/2 t salt
1 Preheat oven to 350 degrees. Grease a mini muffin tin. Pre-cook quinoa according to package directions.
2 In a large bowl, mix together cooked quinoa, eggs, carrots, broccoli, cheddar cheese, scallions, garlic, salt and pepper. Stir until thoroughly combined. Distribute mixture evenly into mini muffin tins, filling each cup to the top, about 1 tablespoon per cup. Press down firmly so they hold their shape.
3 Bake for 8-10 minutes until the tops are golden brown. Let cupcakes sit in pan for 5 minutes after cooking to set before removing. Enjoy!