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 Cupcakes with Broccoli, Cauliflower and Quinoa Recipe
A great simple side dish, appetizer or snack that will appeal to even the most discerning.
Course Children's Food Ideas, Diet Food Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Course Children's Food Ideas, Diet Food Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Wash the broccoli and cauliflower and divide them into florets. Toss in boiling water for one minute. After a minute, remove, let the water drain and cool. While the vegetables are cooling, cook the quinoa as indicated on the package.
    Wash the broccoli and cauliflower and divide them into florets. Toss in boiling water for one minute. After a minute, remove, let the water drain and cool. While the vegetables are cooling, cook the quinoa as indicated on the package.
  2. Chop the cooled vegetables with a knife into small pieces.
    Chop the cooled vegetables with a knife into small pieces.
  3. Add eggs, quinoa, mozzarella, Parmesan, salt and pepper to the chopped vegetables.
    Add eggs, quinoa, mozzarella, Parmesan, salt and pepper to the chopped vegetables.
  4. Mix everything well, taste it, maybe someone doesn't have enough salt or pepper.
    Mix everything well, taste it, maybe someone doesn't have enough salt or pepper.
  5. Grease muffin molds with vegetable oil and fill with vegetable mixture.
    Grease muffin molds with vegetable oil and fill with vegetable mixture.
  6. Preheat the oven to 180*C (350*F) and bake the cupcakes for 20-25 minutes.
    Preheat the oven to 180*C (350*F) and bake the cupcakes for 20-25 minutes.
  7. Bon appetit.
    Bon appetit.
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