Quinoa and Lox Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups quinoa, cooked1 cup kale, chopped8-10oz lox (smoked salmon)12 eggs
Preheat oven to 350F
Line a muffin tin with olive oil or canola oil
Cook quinoa according to instructions (always a 1:2 ratio; quinoa to water)
Once quinoa is cooked, fill each muffin space about 1/4 way with quinoa
On top of the quinoa sprinkle some chopped kale
Followed by about .5-1oz of lox, a small piece just to cover the kale
Crack an egg over the lox, and top with a thin layer of quinoa, just enough to fill the muffin space (NOTE: you want about 1/4 cup of quinoa per egg)
With a fork, work the egg through the other ingredients, to insure the muffin holding its shape
Bake for 15-20 minutes
Serving Size: Makes 12 servings - 1 muffin per serving
Number of Servings: 12
Recipe submitted by SparkPeople user REBECCALEHRMAN.
Line a muffin tin with olive oil or canola oil
Cook quinoa according to instructions (always a 1:2 ratio; quinoa to water)
Once quinoa is cooked, fill each muffin space about 1/4 way with quinoa
On top of the quinoa sprinkle some chopped kale
Followed by about .5-1oz of lox, a small piece just to cover the kale
Crack an egg over the lox, and top with a thin layer of quinoa, just enough to fill the muffin space (NOTE: you want about 1/4 cup of quinoa per egg)
With a fork, work the egg through the other ingredients, to insure the muffin holding its shape
Bake for 15-20 minutes
Serving Size: Makes 12 servings - 1 muffin per serving
Number of Servings: 12
Recipe submitted by SparkPeople user REBECCALEHRMAN.
Nutritional Info Amount Per Serving
- Calories: 269.1
- Total Fat: 8.5 g
- Cholesterol: 190.3 mg
- Sodium: 452.4 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 3.2 g
- Protein: 16.0 g
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