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Tomato Basil Mozzarella Quinoa Muffins

December 9, 2020 by Lindsay 28 Comments

These Tomato Basil Mozzarella Quinoa Muffins are gluten-free, savory and loaded with fresh tomato and basil for the perfect party appetizer or nutritious snack!

Hi Friends!

Today I have another fabulous guest post for you! Alexis from Hummusapien is sharing a delish recipe with you. Alexis and I are Columbus locals and we graduated from Ohio State the same year. I went on to do one internship at OSU while she chose a route that took a little longer, but she’ll finish (so soon!!!!) with a Master’s degree and be eligible to take the RD exam! I’m so proud of how hard she’s worked these past couple of years and can’t wait for her to officially become an RD as well! If you haven’t checked out her blog, go do so immediately!

These Tomato Basil Mozzarella Quinoa Muffins are gluten-free, savory and loaded with fresh tomato and basil for the perfect party appetizer or nutritious snack!

————-

Whadduppppp my beany beauties? I’m pretty stoked to be guest posting today for Da Bean AKA the meal planning master AKA the crossfit queen AKA the social media maven. I mean lezbehonest, what does this girl NOT do? Can’t.even.handle the fabulousness. I call first dibs on babysitting #babybean. I’m Alexis, a soon to be RD with a soon to be master’s in nutrition (I’m graduating in ten days, but who’s counting) otherwise known as Hummusapien. But you can just call me hummus. I kid. I blog about healthy eats and treats that more often than not involve chickpeas, avocado, dark chocolate, or some bizarre combination of all three. I’m a big believer in eating real wholesome foods and counting ingredients, not calories. Lettuce eat all the plants! I like to think that your body will thank you when you fuel it up with lots of nutrient-dense goodies, including copious amounts of peanut butter banana chickpea cookies followed by a swig of almond milk directly from the carton.

I may or may not have been referred to as the chickpea whisperer. Maybe it’s because I turn chickpeas into chocolate hummus against their will. Maybe it’s because I roast them and put them on like every salad, ever. Maybe it’s because I whisper to them.

Have no fear–I actually cook with things other than chickpeas, too. Like quinoa! But enough about me. I called these tomato, basil and mozzarella quinoa thangs “muffins” only because I baked them in a muffin tin and had no idea what else to call them. Quinoa cups? Quinoa yums? Quinoa getinmahbellies?

Whatever the hell they are or aren’t, I love these muffies because they’re one of those recipes where you totally forget that you’re eating healthy food. While quinoa has gained legit superfood status over the past couple years, eating it plain is no treat for your taste buds. Jazz it up with fresh basil, juicy tomatoes and grated Parmesan and you’ll be all shut-the-front-door-there’s-no-way-this-is-keen-wa.

Way.

If you’re looking for an adorable bite-sized party app, you can also bake these in a mini muffin tin for about 20 minutes. Then you’ll have 24 babies instead of 12 mamas, which is amazing because eating more than one is always more fun, right?

Right.

Print

Tomato, Basil and Mozzarella Quinoa Muffins

Tomato Basil Mozzarella Quinoa Muffins4
Print Recipe

These gluten-free, savory cheesy quinoa muffins are loaded with fresh tomato and basil for the perfect party appetizer or nutritious snack!

  • Author: Author: Alexis
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1/2 cup quinoa, rinsed
  • 1 cup vegetable broth (or water*)
  • 2 eggs, beaten
  • 2 tbsp almond meal
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2–3 cloves garlic, minced
  • 1/4 tsp salt
  • 1 cup diced tomatoes (about 2 medium Roma tomatoes)
  • 1/4 cup chopped fresh basil

Instructions

  1. Preheat oven to 350F. Spray a 12-cup muffin tin liberally with cooking spray. You could also use a mini muffin tin and adjust the cooking time to 20 minutes.
  2. In a medium pot, bring vegetable broth and quinoa to a boil. Once boiling, reduce heat to low and simmer, covered, for about 15 minutes (or until all the liquid is absorbed).
  3. Dump cooked quinoa into a bowl and set aside to cool.
  4. In a large bowl, stir together beaten eggs, almond meal, cheeses, garlic and salt. Add in cooled quinoa and stir to combine. Fold in tomatoes and basil.
  5. Spoon batter evenly into muffin tin. Bake for about 25 minutes. Allow muffins to cool in pan for at least 20 minutes before carefully removing them from tin.
  6. Serve warm.

Did you make this recipe?

Tag @theleangreenbean on Instagram

Are you drooling yet?!

Thanks to Alexis for stopping by today!

Enjoy!
–Lindsay–

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Filed Under: Appetizer, Dinner, Lunch, Side Dish Tagged With: Cheese, Egg, Quinoa, Tomato

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Linz @ Itz Linz says

    April 24, 2014 at 1:06 AM

    drooling – yes!!

    Reply
  2. Pua says

    April 24, 2014 at 2:26 AM

    This looks delicious! Definitely going to check out her blog right now!

    Reply
  3. Polly @ Tasty Food Project says

    April 24, 2014 at 4:27 AM

    Quinoa muffins are such a great idea! These look delicious!

    Reply
  4. Lorna says

    April 24, 2014 at 5:01 AM

    What a fabulous idea – they look seriously yummy – off to check out this ladies blog.

    Reply
  5. Arman @ thebigmansworld says

    April 24, 2014 at 5:36 AM

    Two of my favourites in one post- Cheese and Basil! Sorry I mean Linds and TheHummus.

    Great recipe- I think it’s time to reintroduce quinoa back in my life!

    Reply
  6. Carla says

    April 24, 2014 at 6:41 AM

    you had the other two peeps in my family IN IN IN with the very word muffin…

    Reply
  7. Jojo @ RunFastEatLots says

    April 24, 2014 at 7:18 AM

    Never had quinoa in muffin-form, but now I want to!

    Reply
  8. Maryea {happy healthy mama} says

    April 24, 2014 at 7:52 AM

    I was so excited to see this recipe and it does not disappoint. Can’t wait to try these! And only 10 more days?! So excited for you! 🙂

    Reply
  9. Dietitian Jess says

    April 24, 2014 at 8:11 AM

    Definitely two of my favorite RD bloggers (even despite being Ohio Staters, ha) and was so excited to see Alexis posting here! I have a picnic with friends coming up and I always like to bring something healthy but not super intimidating and these sound like they will fit the bill. Also would be great for meal prep!

    Reply
  10. Pamela Hernandez (@ThriveFit) says

    April 24, 2014 at 8:16 AM

    I think these would make a great make ahead breakfast! Thanks!

    Reply
  11. Kim @ FITsique says

    April 24, 2014 at 8:35 AM

    This looks like a great flavor combo and totally convenient! Does the almond meal help to hold it together? I feel like whenever I make quinoa bites they are always a little crumbly.

    Reply
  12. Hannah @ CleanEatingVeggieGirl says

    April 24, 2014 at 9:25 AM

    Thanks for the awesome recipe, Alexis…as always! I think I am going to try to make these with Daiya sliced cheese torn up (it melts better than the shreds). AND I think I am going to eat them for a SAVORY breakfast!

    Reply
  13. Deborah @ Confessions of a Mother Runner says

    April 24, 2014 at 9:33 AM

    I’m obsessed with quinoa and always looking for more ideas. These look awesome!

    Reply
  14. Jody - Fit at 56 says

    April 24, 2014 at 9:37 AM

    Yummers!!!!! Look amazing!

    Reply
  15. Megan @ The Skinny-Life says

    April 24, 2014 at 9:40 AM

    Love love love! These look incredible. I’m drooling!

    Reply
  16. Amy @ Long Drive Journey says

    April 24, 2014 at 9:45 AM

    These look delicious!! I keep trying to figure out ways to make quinoa taste better!

    Reply
  17. Emily says

    April 24, 2014 at 10:02 AM

    Yum! These would be easy to meal prep ahead of time!

    Reply
  18. Erin @ Girl Gone Veggie says

    April 24, 2014 at 10:15 AM

    I want to make these right now!! More than likely I’ll make them this weekend. haha Thanks!

    Reply
  19. Dana @ Conscious Kitchen Blog says

    April 24, 2014 at 11:48 AM

    So fun to see Alexis stop by! The little muffies look delicious… much more exciting than the quinoa I usually throw on top of salads.

    Reply
  20. Alexandra says

    April 25, 2014 at 1:11 PM

    Those muffins look amazing! You had me at tomato & mozzarella.

    Reply
  21. Meredith says

    April 27, 2014 at 8:50 PM

    Ohh YUM! These look and sound delishhh. pinpinpin

    Reply
  22. Melanie says

    April 28, 2014 at 8:43 AM

    I had no idea you BOTH were in Cbus! I am always amazed to find how many healthy-minded, fitness-loving folks are here in this great community. Recipe looks yummy, can’t wait to try it! Thanks for sharing.

    Reply
  23. Kristen says

    January 26, 2015 at 1:17 PM

    Mmm these look great! What do you recommend for a side?

    Reply
    • Lindsay says

      January 26, 2015 at 1:49 PM

      more veggies are always good! Maybe a side of carrots or green beans, a salad?

      Reply
  24. Amanda Edison says

    April 29, 2015 at 8:57 AM

    How long will these last? I would to add this to my meal prep on sunday

    Reply
    • Lindsay says

      April 29, 2015 at 9:00 AM

      they should be fine in the fridge for 3-4 days

      Reply

Trackbacks

  1. Tomato, Basil and Mozzarella Quinoa Muffins | Hummusapien says:
    June 13, 2014 at 9:28 AM

    […] Head on over to The Lean Green Bean for the recipe! Tomato, Basil and Mozzarella Quinoa Muffins   Print Prep time 30 mins […]

    Reply
  2. Recipe Wednesday: Go-To Week Night Meals says:
    August 12, 2015 at 8:01 AM

    […] from top left: Tomato Basil Mozzarella Quinoa Muffins from The Lean Green Bean Blog, Roasted Balsamic Tomato Basil Meatloaf Cups with Goat Cheese from […]

    Reply

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I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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