An asparagus recipe for every occasion 
8 recipes to boost exercise 
High-protein vegetarian recipes 
Gluten-free recipes for Easter 
Step-by-step: how to make Jamie Oliver brownies 
Sausage Pasta 
Behind the Scenes in Italy 
Roast Leg of Lamb 
Smoothie Berry Breakfast Bowl 
How to Make Fruit Crumble 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Cookery School
Quinoa & kale muffins
Quinoa & kale muffins
Makes 8
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
Tap For Method
Ingredients
- olive oil
- ½ a small shallot
- 1 clove of garlic
- 50 g kale
- 4 large free-range eggs
- 200 g cooked leftover quinoa
- 100 g ground almonds
- 85 g feta cheese
- 1 ripe avocado
- 1 small bunch of chives
Tap For Method
Jamie Magazine
Tap For Ingredients
Method
- Preheat the oven to 180ºC/350ºF/gas 4. Line a muffin tray with paper cases and grease them with oil.
- Peel and finely chop the shallot. Peel and crush the garlic, then finely chop the kale.
- Beat the eggs in a large bowl, then add the shallot, garlic, kale, quinoa and almonds. Crumble in the feta.
- Mix well, then season to taste.
- Spoon the mixture evenly into the cases and bake for 20 to 25 mins, or until golden brown.
- Halve and destone the avocado, then scoop out and mash the flesh. Season. Finely chop the chives.
- Serve the muffins topped with mashed avocado, chives and a pinch of black pepper.
Comments