Cheesy Quinoa Muffins
Prep time
Cook time
Total time
These little muffins can be a meal all by themselves. Ivan and I like to pack them in our lunch cooler for airplane flights. You could serve them at any party and be proud!
Recipe type: Phase 3
Cuisine: Snack
Serves: 18 muffins
  • 2 cups of cooked rainbow quinoa
  • 6 egg whites
  • 1 cup grated raw goat milk cheddar cheese
  • ½ medium yellow onion, chopped
  • 2 cloves of garlic, minced
  • ¼ tsp. Real Salt sea salt
  • 1 tsp. Italian seasoning
  1. Preheat oven to 350 degrees
  2. Line 18-muffin tin with unbleached paper muffin cups
  3. Simmer 1 cup of rainbow quinoa (or any quinoa) in 2 cups of water just until soft, the cooked quinoa will expand as it absorbs the cooking water
  4. While quinoa is cooking, saute ½ cup of chopped onions and 2 cloves of chopped garlic until translucent, set aside to allow to cool
  5. Remove cooked quinoa from the heat, drain and set aside to allow to cool
  6. In a separate large bowl whisk 6 egg whites with a fork
  7. Add 1 cup of grated raw goat milk cheddar cheese (or other goat cheese of your choice)
  8. Add the sauteed onions and garlic to the eggs and cheese
  9. Add Real Salt sea salt to taste (about ¼ tsp) and 1 tsp. Italian seasoning
  10. To the egg mixture, add 2 cups of the cooled quinoa and stir gently until all the ingredients are mixed.
  11. Spoon into paper-lined muffin tin cups to the tops and cook at 350 degrees for about 20-25 minutes until lightly browned on top.
  12. Serve hot.
  13. Optional: you may add chopped tomatoes and lightly steamed spinach leaves to the sauteed onions and garlic for a delicious twist.
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