Qunioa Cups

- Whole Foods - Gluten free - Dairy free -
- High protein - Essential nutrients - Trace minerals -

- Perfect for feeding little tummies or lunchbox ideas -

1 cup of cooked black quinoa

5 free range eggs

1/2 cup gluten free flour - (buckwheat) or a gluten free flour mix

1 cup of greens - broccoli, kale, spinach or silver beet.

1/4 small red onion finely sliced

1/4 teaspoon of finely chopped garlic (optional)
1 tablespoon of tahini or nut butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon of apple cider vinegar

Mix the wet ingredients in a bowl with a wooden spoon.
Add in the dry ingredients.
Carefully mix in the vegetables finely chopped.

Place into one small baking tin
or separate silicon mold or lined muffin trays.

Cook at 160 degrees for 30minutes
Until golden on top
Remove and allow to completely cool.




Add in's:

2 tablespoons of blackcurrants or raisins


1/4 teaspoon of spices of your choice
- curry powder, turmeric, coriander, cumin, gram masala -


1 teaspoon of toasted whole spice seeds
- cumin, coriander, mustard seeds, fennel -
(over a medium heat toast in a skillet to activate the aromas)


3 tablespoons of toasted seeds
- sunflower, pumpkin, pine nuts, pistachio-
(toast in a skillet over a medium heat to activate and deepen flavour)



TIP: See the breakfast page Quinoa Porridge for Quinoa cooking directions


(Dunedin - source Quinoa from Taste Nature Organic Shop or Health 2000 - New World Centre City)