Savoury quinoa muffins with a Greek salad
An all time favourite among young and old: muffins! We’re not making the sweet version, but a savoury one with a quinoa twist! A delicious snack, but also a full-fledged main course when served with a Greek salad. Enjoy your baking!
Ingredients for 8 muffins
100 gram cooked quinoa100 gram green peas
30 gram Parmesan cheese
30 gram feta cheese
2 shallots
1 red bell pepper
1 handful parsley
1/2 chili pepper
4 eggs
Salt
Pepper
Ingrediënts for the salad (2 persons)
100 gram uncooked quinoa tricolore1 avocado
1 yellow bell pepper
1 red bell pepper
1/2 cucumber
75 gram feta cheese
2 tomatoes
3 tablespoons sliced black olives
2 tablespoons balsamico vinegar
1 tablespoon olive oil
1/2 lime
this recipe is for 2 people
PREPARATION:
1) Cook the two kinds of quinoa according to their package description in separate pans. Preheat the oven to 200 degrees.2) Cut the bell pepper, shallots, chili pepper and parsley and crumble the feta. Put in a large bowl.
3) Add the regular quinoa and green peas.
4) Add the parmesan cheese and the eggs. Stir the mixture and season with salt and pepper.
5) Divide the mix over the baking tray and put in the oven for 20-30 minutes, until the muffins are golden brown.
6) Meanwhile, prepare the salad. Cut the bell pepper, cucumber, tomato and avocado and mix them with the quinoa tricolore. Add the olives. Crumble the feta over the salad.
7) Take the muffins out of the oven and let them cool.
8) Squeeze the lime. Make a dressing with the balsamico vinegar, olive oil and lime juice. Pour it over the salad. Serve the muffins with the salad on the side.
9) Any leftover muffins? Save them as a snack for the next day or as a nutritious addition to you lunch salad!