Quinoa Cupcakes

Looking for a healthy lunch idea? We’ve got you covered!

Wether its back-to-school season or you are looking for healthy option for lunches, we’ve got just the thing for you! If you’re like us, packing lunches day in and day out can become tedious. We understand the challenge of packing a lunch that is nutritious, but also delicious! That’s why we love to pack Quinoa Cupcakes in lunchboxes.

Packed with three different types of veggies, these savory “cupcakes” hit the mark for being a healthy snack you and your kids will actually enjoy. We bake them in mini cupcake pans to provide flexibility in packing – toss in 1, 2, 3 or even 4 as a snack or side item! By setting aside less than 30 minutes of prep and baking time, you can relax knowing you’ll have enough “cupcakes” to pack all week long.

Enjoy!

xoxo, Taste Buds Kitchen

 

 

Quinoa Cupcakes Recipe
Makes: 24 mini cupcakes

Ingredients

  • 1 cup cooked rainbow quinoa
  • 2 eggs
  • 8 ounces carrots, shredded
  • 1 cup chopped broccoli florets
  • 3 ounces cheddar cheese, grated
  • 2 scallions, thinly sliced crosswise
  • 2 garlic cloves, grated
  • 1/2 teaspoon salt
  • pinch pepper

Instructions

  • Preheat oven to 350 degrees. Grease a mini muffin tin. Pre-cook quinoa according to package directions.

  • In a large bowl, mix together cooked quinoa, eggs, carrots, broccoli, cheddar cheese, scallions, garlic, salt and pepper. Stir until thoroughly combined. Distribute mixture evenly into mini muffin tins, filling each cup to the top, about 1 tablespoon per cup. Press down firmly so they hold their shape.

  • Bake for 8-10 minutes until the tops are golden brown. Let cupcakes sit in pan for 5 minutes after cooking to set before removing. Enjoy!

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