Serve as breakfast, snack or at your party! These muffins are unbelievable. It looks so much like a pastry and it sure tastes good too. If you don’t know what to do with your quinoa, start with these muffins. Vegetarians would definitely cleave to this.

Cook Time: 0 Hr: 35 Min s


  • 100 gramm(s) Vepo Cheddar Cheese 400 g
  • 2 pc(s) Natnudo Eggs 6 Pieces
  • 1 pc(s) Pepper – Red 1 Piece
  • 1 pc(s) Onions – Red – Small ~600 g
  • 2 pc(s) Carrot ~1 kg
  • 2 tbsp(s) Farmfresh Yoghurt Vanilla 1 L
  • 1 teaspoon(s) Dangote Iodised Salt 250 g
  • 2 tbsp(s) Emborg Butter Unsalted 100 g
  • 1 bunch(es) Parsley
  • 100 gramm(s) Natural Days Quinoa 300 g


  1. Cook the quinoa in lightly salted water for about 15 minutes or according to manufacturer’s instruction. Drain the quinoa and allow to cool.
  2. Peel the carrot nicely using a vegetable peeler and slice the onion and pepper. Set them aside.
  3. Melt the butter in a frying pan, add the onion, pepper and carrot to the pan and saute for about 10-15 minutes. While the vegetables are sauteing, whisk the eggs, yoghurt, grated cheese and parsley (chopped) in a large bowl until well blended. You can add a few pinch of oregano if desired.
  4. Add the quinoa to the bowl and sauteed vegetables to the bowl and mix until well combined. Add salt to taste.
  5. Line your muffin tins with cupcake paper and fill each case with the mixture (fill to the top or a bit more).
  6. Place in a preheated oven and bake at 180 degrees C for 20 minutes.
  7. Serve.