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

It’s back-to-school season and that means it’s lunch-packing season. 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 our kiddos’ lunchboxes.

Packed with three different types of veggies, these savory “cupcakes” hit the mark for being a healthy snack 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.




Quinoa Cupcakes
Prep Time15 min
Makes24 mini cupcakes
Cook Time8-10 min
1 C cooked rainbow quinoa
2 eggs
8 oz carrots, shredded
1 C chopped broccoli florets
3 oz cheddar cheese, grated
2 scallions, thinly sliced crosswise
2 garlic cloves, grated
1/2 t salt
pinch pepper

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!

Begin your culinary adventure with us today!