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Preparation time
0min
Total time
0min
Portion
6
portion(s)
Level
--
Ingredients
Quinoa Muffins with Mushrooms, Zucchini & Feta
- 50 g Parmesan cheese
- 200 g quinoa
- 3 cloves garlic
- 1 onion
- 300 g Zucchinis
- 150 g mushrooms
- 3 eggs
- 40 g extra-virgin olive oil (EVOO)
- 80 g feta cheese
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Chop 50 g Parmesan 1min / Sp. 10. Set aside
2. Cook 200 g Quinoa 20 min / Varoma/ Sp. 2. Set aside.
3. Chop 3 garlic gloves + onion 3 sec. / Sp. 5. Scrape down the sides of the bowl with the spatula.
4. Chop 300 g zucchinis + 150 g mushorroms 3 sec. / Sp. 5 - Drain the excessive water
5. Add 40 g EVOO, sautee 10 min / Varoma / Sp. 2, without MC. - Drain with simmering basket, the excessive water
6. Add 3 eggs, 80 g feta cheese, 30 g Parmesan cheese and cooked quinoa. Mix 20 sec. / Sp. 3
"Counter-clockwise operation"
7. Fill-up the muffins forms, sprinkle with the rest of the Parmesan cheese.
8. Bake for 15 min @ 180C
Cheesy Quinoa Veggie Muffins
Tip
These muffins are great for the lunch box or for a picnic or what French people called "aperitif dinatoire" ie an aperitive with heaps of food so that you don't need to dine afterwards.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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