Quinoa Pizza Lunchtime Muffins

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Quinoa Pizza Lunchtime Muffins

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Course: Lunch
Cuisine: American
Keyword: Quinoa Pizza Lunchtime Muffins
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6 2 muffins


  • 12 standard cupcake liners
  • 1/2 cup quinoa, uncooked
  • 1/2 medium onion
  • 1 cup cherry tomatoes
  • 1/2 cup Kalamata olives
  • 2 teaspoon olive oil
  • 1 teaspoon Italian Seasoning
  • 8 large egg
  • 4 ounce mozzarella cheese
  • 1/4 teaspoon salt

Serve With

  • 2 medium carrot
  • 4 medium banana


  • Preheat oven to 350°F. Line muffin tin with cupcake wrappers.
  • Cook quinoa as directed on package. Meanwhile, chop onion, cherry tomatoes and olives; set aside.
  • Heat oil in a skillet over medium. Cook onions for 2-3 minutes. Add tomatoes, olives and Italian seasoning. Stir to combine and continue to cook for 1-2 minutes. Remove from heat.
  • Whisk eggs in a large bowl. Add quinoa, veggies, cheese and salt; stir well to combine. Pour evenly into muffin cups. Bake for 30 minutes or until tops are golden brown. While cooking, peel carrots and cut into sticks.
  • Cool muffins to room temperature; serve with carrot sticks and bananas on the side.
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