250ml (1 cup) quinoa 500ml (2 cups) vegetable stock 45ml (3 TBSP) Flora 250ml (1 cup) roughly chopped baby spinach 3 XL eggs 60ml (1/4 cup) grated parmesan 125ml (1/2 cup) hopped spring onions 125ml (1/2 cup) chopped ham Salt and pepper to taste

Preparation (for 8 portion) for



  1. Place the quinoa, vegetable stock and Flora in a small pot and boil for 10 to 12 minutes or until all the water is absorbed.
  2. Stir in the chopped spinach and leave to wilt.
  3. In a bowl, mix the remaining ingredients and pre heat the oven to 180C.
  4. When the quinoa is cool, add it to the egg mixture and stir until combined.
  5. Grease your muffin pan of choice and spoon the mixture into the muffin tin until each indentation is ¾ full.
  6. Bake for 20 minutes or until firm.
  7. Serve warm for breakfast or cold for lunch.

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