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1 cup uncooked quinoa
2 cups vegetable broth
1 tsp. olive oil
4 big handfuls fresh spinach, chopped
1/2 medium onion, finely chopped
1/8 tsp. garlic powder
1/4 tsp. dried oregano
1 cup feta, crumbled
pinch salt and pepper
3 eggs, lightly beaten
Preheat the oven to 350°F.
Add the quinoa and vegetable broth to a medium sized pot and bring to a boil. Reduce the heat and simmer for about 15 minutes or until it is cooked and all the liquid has been absorbed. Set aside to cool.
In a large pan, sautÃ© the onion in olive oil until softened. Then add in the spinach and cook until it's wilted.
Add the quinoa to a large bowl and mix in the spinach and onion, Hemp Hearts, garlic powder, oregano, feta, salt and pepper, and eggs.
Spray a mini muffin pan with cooking spray or grease with coconut oil. Spoon about a tablespoon of the mixture into the pan and press it down with the back of a spoon.
Bake for 18 to 20 minutes or until it is lightly browned around the edges. Let cool and then remove from the pan using a butter knife. Serve and enjoy!