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Quinoa Muffins For School Lunches
Delicious, complete protein muffins that pack really well in a school lunch.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Lunch
Cuisine:
American
Servings:
12
muffins
Calories:
47
kcal
Equipment
Mini muffin pan
Ingredients
½
cup
dry quinoa
(cooked to package directions)
2
tbsp.
tomato sauce
(no sugar added)
½
cup
grated cheese
(american, cheddar or parmesan work well)
1
tsp.
Italian seasoning
(ground if available)
US Customary
-
Metric
Instructions
In a pot prepare the quinoa according to package directions.
Preheat oven to 350 F.
Let quinoa cool enough to touch.
Mix in the cheese, tomato sauce and Italian seasoning, stirring well to combine thoroughly.
Fill an oiled mini muffin pan with the quinoa and bake for 15-18 minutes. The edges should have a slight golden brown tint when done.
Let cool for 10 minutes and remove from mini muffin pan.
Store in an air-tight container in the fridge until you are ready to pack them for lunches.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
muffin12
|
Calories:
47
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
43
mg
|
Potassium:
58
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
65
IU
|
Vitamin C:
1
mg
|
Calcium:
44
mg
|
Iron:
1
mg