It seems like everyone has a gluten allergy. I gave up beer a few years ago and that got me thinking that perhaps, I too, have a gluten allergy. If I eat it I don’t feel horrible but I also don’t feel great so I decided that I would go MOSTLY gluten free. Let’s face it, I can’t go all the way but I can go most of it. So during the week I stay away from that devil in disguise. For lunch this week, I made quinoa spinach muffins. I LOVE quinoa! It is good for you, fills ya up and there is an endless amount of things to do with it. I also LOVE making food in muffin tins as it’s a great size for single eating and it’s an easy thing to freeze. AND you can freeze these so if you get sick of them, stick a few in a baggie and throw ’em in the freezer for a month.
I saw this recipe on Pinterest and did a little adapting to use up some stuff I had and add a little flavor I was looking for.
Quinoa Spinach Muffins:
Soak and rinse 1 cup of quinoa in a strainer. Add to two cups of water and cook for about 20 min until nice and fluffy. Set aside.
Saute 2 shallots in 1Tbsp of olive oil. Once shallots are translucent, add 6 bundles of spinach, one bundle at a time until all cooked down. Set aside.
In a large bowl add the following ingredients:
feta cheese (about 5 ounces) you can use a flavored feta if your local grocer carries any
1/4 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp oregano
small jar of chopped artichoke
Salt and pepper to taste
lemon juice to taste
spinach and onion saute
Mix together and then add 3 lightly beaten eggs.
Spray muffin dishes with nonstick spray.
Cook at 350 degrees for 20-25min.
These make a great lunch or even a quick little snack. Enjoy!