Mexican Quinoa Muffins

quinoa muffin2 (2)I saw this recipe on popsugar.com and loved all the ingredients so I had to try! Our family loves Mexican and my kids love anything in a muffin shape 🙂

These made great leftovers to quickly re-heat and eat for lunches. I topped with avocado but would also be good with greek yogurt on top.

 

 

 

 

Ingredients:

  • 1 cup uncooked quinoa
  • 1 can black beans, rinsed & drained
  • 3 roma tomatoes, diced
  • 1/2 red pepper, diced
  • 1/2 frozen organic corn
  • 3 large eggs
  • 1 cup cheddar cheese, shredded
  • 2 tsp minced garlic
  • 1/2 cup fresh cilantro, chopped
  • 1 cup salsa
  • Optional Topping: avocado, salsa and/or greek yogurt

Cook quinoa according to package. Preheat oven to 350 degrees. Mix all ingredients in a large mixing bowl. Distribute into greased muffin tin. Bake 25-30 minutes. Let cool completely before removing.

18 Muffins; Per Muffin: 104 Calories, 4g Fat, 3g Fiber, 1g Sugar, 6g Protein

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *