Tomato, Basil and Mozzarella Quinoa Muffins

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


  • 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
  • 23 cloves garlic, minced
  • 1/4 tsp salt
  • 1 cup diced tomatoes (about 2 medium Roma tomatoes)
  • 1/4 cup chopped fresh basil


  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.