Savory Quinoa Muffins (Gluten-Free) Recipe

  • 1 cup chicken broth
  • 1/2 cup quinoa
  • 1 cup frozen chopped spinach, thawed and drained
  • 1 cup shredded Colby-Jack cheese
  • 2 jumbo eggs
  • 1/2 cup bacon bits
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon minced garlic
  • 1 dash Worcestershire sauce
  • 1 pinch salt
  • 1 pinch ground white pepper
  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners, adding extra grease to the bottoms of the cups.
  2. Cook chicken broth and quinoa together in a rice cooker or bring to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
  3. Mix quinoa, spinach, Colby-Jack cheese, eggs, bacon bits, onion powder, garlic, Worcestershire sauce, salt, and white pepper together in a bowl; spoon into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.