1 cup cooked quinoa, warmed
1/2 cup shredded mozzarella or cheddar
2 egg whites
1 clove garlic, minced
1 teaspoon salt
1 drop Basil essential oil
1/3 cup chopped fresh spinach leaves
Sweet pepper (optional)
Mushrooms (optional)
Tomatoes (optional)
Directions:
Preheat oven to 350 degrees. Grease a mini muffin tin. In a medium bowl, mix warm quinoa and cheese to melt the cheese. Add egg whites, garlic, salt, essential oil, spinach leaves, and desired vegetables. Stir to combine. Spoon mixture into mini muffin tins, filling to the top. Bake for 20 minutes, or until they start to brown. Remove from oven and let cool for 10 minutes. To remove, run a small knife around the edges to loosen.
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