{recipe} quinoa vegetable muffins

As baby H transitioned from pureed food to solid foods to regular table foods, the recipes I made in the kitchen also transitioned to make them toddler friendly.

I just made little adjustments to make sure that whatever food I prepared for the hubby and I, that I was able to adapt and feed to the little guy also. I don’t want and don’t have time to make separate dishes for everyone. I made adjustments like adding salt & pepper towards the end of the cooking process, AFTER I’ve already taken out the portion I would feed to baby. The hubby loves spicy food, so instead of adding the pepper/spicy sauce in the whole dish, he will put it afterwards for his servings.

This quinoa salad baked into muffins have been part of my weekly prep for a few months now. These are very tasty and I’ve had a few teachers comment and request the recipe. It’s a very forgiving recipe, I’ve added all types of veggies in it and just made sure I had enough wet ingredients (eggs) to bind it.

I make these in batches, usually 2 dozen at a time. I freeze 1 dozen and leave the other dozen in the fridge.

A toddler meal would be 1- 1.5 muffin and fruits. I’ve also packed these for my work lunch and served them on top of a spinach salad.

I’ve made these so many times that I’ve memorized the recipe and sometime don’t even follow it,  I just dump all ingredients that I want to use, and just make sure I used enough eggs to bind it together. I’ve also used the silicone muffin liners, and never baked them without it. I love those things, I got mine at Bed Bath & Beyond

Quinoa Vegetable Muffins

Ingredients

• 2 cups cooked quinoa
• 3 large eggs
• 1 cup shredded carrot
• 2 stalks green onion, diced
• 1/2 bell peppers, diced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 Tbs whole wheat pastry flour
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon freshly ground pepper

Optional Add-Ins:  chopped fresh cilantro, shredded mozzarella cheese or cheddar cheese, shredded zucchini, spinach (fresh or frozen), chopped steamed broccoli

Instructions

1. Preheat oven to 350 degrees.
2. Mix together all ingredients.
3. Distribute mixture into a greased muffin tin, filling each cup to the top
4. Bake for 15-20 minutes.