1teaspoonchopped fresh dill(or ½ teaspoon dried dill)
1small zucchini, grated(finely grated carrots are good, too)
½ cupcrumbled feta cheese
Instructions
Cook quinoa according to package instructions. Spread the cooked quinoa on a sheet pan so it cools more quickly. The quinoa can be cooked ahead of time and refrigerated until ready to use.
Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray. You may also use cupcake liners if desired.
In a large bowl, whisk together eggs, oil, and milk.
In another smaller bowl, whisk flour with baking powder, salt and pepper. Stir in cooked and cooled quinoa; quinoa should be coated with flour mixture.
Pour flour mixture into the wet ingredients and lightly stir until combined. Do not over-mix. Fold in peas, spinach, dill, zucchini and feta cheese until just combined.
Scoop into prepared muffin tins and bake for 30 minutes or until a toothpick inserted into center of muffin comes out clean.
Notes
Storage: Cool completely before refrigerating in an airtight container for up to one week or freeze for up to 3 months. Reheat using microwave or oven.
Variations: Try different vegetables if you like. Different types of cheese can be substituted. Substitute meat such as crumbled cooked sausage, bacon, or diced ham for one or more of the vegetables.