Quinoa Egg Tarts
1 cup milk
2 cups cooked quinoa
2 medium sized spinach, finely chopped
1 teaspoon salt
Freshly ground black pepper to taste
Preheat the oven to 375 degrees.
Grease a cupcake baking sheet lightly with olive oil.
In a large bowl, whisk the eggs until smooth and foamy. Add the milk and whisk again briefly.
Toss in the quinoa, spinach, salt and pepper, mixing with a spatula or spoon until thoroughly combined. Ladle the egg mixture into the cupcake baking sheet.
Bake for about 15 minutes until the edges are slightly golden and there’s no more jiggling of the center. Serve immediately with fresh fruits on the side.