Quinoa "Muffins" with Mushrooms and Kale {vegan, gluten-free}
Prep time
Cook time
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Packed with nutrition, these 90-calorie quinoa, mushroom and kale "muffins" are perfect portable mini-meals! They are naturally vegan and gluten-free, too.
Recipe by::
Recipe type: lunch, breakfast, snack
Serves: 6 "muffins"
  • 4 packed cups of coarsely chopped, trimmed kale leaves
  • 8 ounces white mushrooms
  • 1 green onion, cut into pieces
  • 1 cup cooked quinoa
  • ⅓ cup plain nondairy milk
  • ¼ cup flaxseed meal
  • ½ teaspoon fine sea salt
  • ¼ teaspoon cracked black pepper
  1. Preheat oven to 375F. Grease, spray or line 6 cups of a standard size muffin tin.
  2. In a food processor, process the kale, mushrooms and green onions until finely chopped. Transfer to a large bowl and stir in the quinoa, milk, flaxseed meal, salt and pepper.
  3. Divide mixture evenly between prepared cups, smoothing the tops.
  4. Bake in the preheated oven for 40 to 45 minutes until golden brwon at edges and set at the centers. Transfer to a cooling rack and cool into the tin for at least 20 minutes before removing from tin. Serve warm or room temperature.
Storage: Store the cooled muffins in an airtight container in the refrigerator for up to 5 days or freezer for up to 3 months.
Nutrition Information
Serving size: 1 muffin Calories: 90 Fat: 2.1 g Saturated fat: 0 g Carbohydrates: 13.3 g Sugar: 1 g Sodium: 183 mg Fiber: 2.8 g Protein: 4.4 g Cholesterol: 0 mg
Recipe by power hungry at https://powerhungry.com/2016/09/quinoa-mushroom-kale-muffins-vegan/