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Cheesy Spinach Quinoa Cups

These cheesy spinach quinoa cups are a high protein, veggie-packed snack that is perfect in a packed lunch.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Snack
Cuisine: American
Keyword: freezer, gluten-free, kid-friendly
Servings: 24 -28
Calories: 59kcal
Author: Denise Bustard


  • 1 cup uncooked quinoa 2.5 cups cooked
  • 1 1/2 cups shredded cheese
  • 300 g/11oz frozen spinach thawed, drained, excess moisture pressed out
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 eggs


  • Cook quinoa according to package directions. Allow to cool.
  • Heat oven to 350°F.
  • Stir together quinoa with all remaining ingredients.
  • Spoon into a well-greased mini muffin tray (I use spray oil + paper towel).
  • Bake for 15-18 minutes.
  • Allow quinoa cups to cool completely before working a knife around them and popping them out of the pan.
  • To store in the fridge:Cool completely and store in a re-usable container in the fridge for up to 1 week.
  • To freeze:Cool completely, then portion out into small plastic bags. Try to remove as much air as possible (you can suck it out using a straw).
  • Freeze for up to 1 month.



Calories: 59kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 92mg | Fiber: 1g