MAKE IT // Petite Kitchens Quinoa, Spinach & Cheddar Cheese Cups

After interviewing the amazing Eleanor from Petite Kitchen I was all inspired to make the husband and I some of her delicious food. I am always up for delicious food, and especially if it means no extra crap in there that our bodies don’t really need. Eleanor’s recipes are so damn simple. Chuck it all in a bowl, Mix it, Cook it. The kind of recipes I like. So here is the delicious and easy recipes for these little puppies.

This recipe is from her Winter Recipe Journal, Available here.

2 cups cooked quinoa, cooked in stock.
4 Free range eggs
1 cup cheddar cheese ( I substituted for Edam, which I already had )
2 large handfuls of fresh spinach, finely chopped
1 spring onion, finely chopped ( I substituted for red onion, which I already had )
Sea salt

Preheat oven to 180C, and line muffin tray with baking paper

In a large mixing bowl, add all the ingredients and a large pinch of the salt and pepper. With your hands or a wooden spoon, mix well until combined. Divide the mixture between the muffin tins then bake in the oven for 25minutes or until cooked through.

Makes around 12.

Bam. So easy, So yum. Thanks once again Eleanor.

Head over HERE for more simple, whole and delish recipes.

Until next time
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