Recipe for Quinoa Mushroom Muffins


I just came up with the delicious recipe and thought I’d share it here.  This is a nice vegetarian alternative to meatloaf muffins.



2 cups cooked quinoa

1 1/2 – 2 cups baby Portabello mushrooms, chopped

1 small onion, minced

4-5 cloves garlic, minced

1/4 cup sunflower seeds

2 eggs

1/4 cup goat cheese

1/4 cup Parmesan cheese

1/2 cup whole wheat flour

salt, pepper, and Italian seasoning to taste

Coat a skillet with olive oil and add the sunflower seeds, toasting for a few minutes on medium heat before adding the onion and garlic.  Cook for 3 to 5 minutes then add the mushrooms, cooking for another 3 to 5 minutes until the onion turns translucent.  Season with salt, pepper, and Italian seasoning to taste.   Allow to cool.  In a bowl combine the quinoa, eggs, wheat flour, goat cheese, and Parmesan cheese.  Mix well then add the cooked onion mixture.  Mix again then divide the mixture between 12 muffin cups which have been sprayed with nonstick spray.  Bake for 20-25 minutes at 350 degrees.

I’ll definitely be making these again!  Next time I’ll probably make a double batch and freeze half.

Thanks for joining me for a bit of creativity in the kitchen! 🙂

~Michelle of CreativeCritters

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