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Quinoa Spinach Muffins

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by kristen

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:
quinoa
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!

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