About the Recipe
Ingredients
3/4 cup of quinoa
6 eggs
2 big handfuls of spinach
1 yellow pepper
15 cherry tomatoes
1 portabella mushroom (or 1 cup of other mushrooms)
1 red onion
1/4 cup cashew cheese (or other vegan cheese)
1/4 cup fresh parsley
1tsp salt
1tsp pepper
1/4 tsp chili flakes
olive oil
vegan butter
Preparation
prepare the quinoa as per instructions on the package
turn your oven to 350
while waiting for the quinoa to cook, finely chop all of your veggies and set them aside in separate piles or small bowls
using a large frying pan, sautee the onions and mushrooms in olive oil first, turn the heat to medium, and stir occasionally
(quinoa usually takes 12-15 minutes to cook so once it is done, put it out of the saucepan into a medium bowl to cool)
after about 10 minutes add the chopped tomatoes, yellow pepper, and chili flakes and continue to stir occasionally
once everything has softened a bit - about 5 mins - then you can add your cashew cheese and a bit more oil to help mix it around while it melts
Turn off the heat as the cashew cheese coats everything as evenly as possible, and then stir in the chopped spinach, parsley, salt, and pepper
crack all of the eggs into a large mixing bowl and scramble
pour the quinoa into the large bowl and mix evenly
carefully pour or spoon the sauteed veggies into the large bowl and mix evenly so that there are no dry clumps of quinoa or veg
grease your muffin tin with vegan butter, use muffin cups, or use a silicone muffin mold. (I have used a greased muffin tin and found that the bottoms still stick, and so I favor a silicone mold for this)
using 1/4 cup measuring cup or an equal volume cookie/muffin scooper, scoop the mixture into the muffin tin. there will be a little leftover so you can just use a spoon to distribute evenly.
once you have your tin filled up, carefully shake the pan so as to help get out air bubbles- this will help create a nice solid muffin bite
bake for 20 minutes
let sit in the tin for 5 minutes before removing them to cool on a rack
Enjoy!!