INGREDIENTS:
1 cup cooked quinoa
½ cup Swiss cheese shredded
½ cup zucchini grated
¼ cup grape tomatoes quartered
¼ teaspoon salt
¼ teaspoon rosemary crushed
½ teaspoon pepper
INSTRUCTIONS:<!–nextpage–>
Grease a 24 cup mini muffin pan very well with nonstick spray.
Preheat oven to 350 degrees.
Add ingredients and mix until evenly combined.
Carefully pour evenly into 20 of the muffin tins, careful not to overfill (they won’t expand much, but just a little).
Bake for 20 minutes
Remove from oven and let cool for a few minutes before removing muffins to a cooling rack.
Place cooled muffins in freezer bag if desired and place in freezer.
To heat: defrost in microwave for about 1 minute and then cook on high for 30 seconds or until heated through.
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