Cheesy Spinach Quinoa Cups
These cheesy spinach quinoa cups are a high protein, veggie-packed snack! Portable, freezer-friendly, and great for meal prep.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 24
Calories: 59kcal
- 1 cup quinoa (uncooked ); see note 1
- 1 ½ cups cheese shredded ; see note 2
- 11 oz frozen spinach 300 g; thawed, drained, excess moisture pressed out
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 eggs
Cook quinoa- You need cooked & cooled quinoa for this recipe, so make sure you cook it earlier in the day.Ways to cook it:On the Stove TopIn a Rice CookerIn an Instant Pot Mix up batter- Heat oven to 350°F. In a bowl, stir together the cooked and cooled quinoa, cheese, spinach, salt, onion and garlic powder, and eggs.
Spoon into muffin pan- Grease a mini muffin pan with spray oil or olive oil. Press the quinoa cup mixture into the pan, then sprinkle tops with reserved cheese. Bake at 350°F for 15-18 minutes.
Cool- Cool the cups completely in the pan, then carefully work a knife around and pop them out.
1- roughly 2.5 cups cooked quinoa
2- mozzarella, cheddar and havarti all work great
Storage
- Store in an air tight container in the fridge for up to 4 days.
- Store wrapped loosely in parchment paper in a meal prep container or freezer bag for up to 3 months.
Calories: 59kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 92mg | Fiber: 1g