Description
Delicious and healthy Mini Quinoa and Veggie Cups perfect for meal prep, lunchboxes, or as a nutritious snack. These gluten-free and vegetarian bites combine cooked quinoa with fresh vegetables and cheese, baked to golden perfection in a mini muffin tin.
Ingredients
Scale
Quinoa and Veggie Mixture
- 1 cup cooked quinoa (cooled)
- ½ cup shredded zucchini (squeezed dry)
- ½ cup finely chopped red bell pepper
- ¼ cup finely chopped spinach
- ¼ cup grated carrot
- ¼ cup shredded cheddar cheese (or dairy-free alternative)
- 2 large eggs
- 2 tablespoons grated Parmesan (optional)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Greasing
- Olive oil or nonstick spray (for greasing muffin tin)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin with olive oil or nonstick spray to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the cooked quinoa, shredded zucchini, chopped red bell pepper, chopped spinach, grated carrot, shredded cheddar cheese, eggs, optional Parmesan, garlic powder, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated.
- Fill Muffin Tin: Spoon the quinoa and veggie mixture into the prepared mini muffin cups, filling each to the top. Press down slightly to compact the mixture for better shape and texture after baking.
- Bake: Place the muffin tin in the oven and bake for 15–18 minutes until the edges turn golden brown and the cups are firmly set.
- Cool and Serve: Remove the tin from the oven and allow the cups to cool in the pan for 5 minutes. Gently remove the cups and serve warm or at room temperature.
Notes
- Great for meal prep, lunchboxes, or healthy snacks on-the-go.
- Customize with your favorite vegetables or add fresh herbs like basil or parsley for added flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- You can freeze the quinoa cups for longer storage and reheat as needed.
