Cheesy Spinach Quinoa Cups
These cheesy spinach quinoa cups are a high protein, veggie-packed snack that is perfect in a packed lunch.
Servings: 24 -28
- 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