Oh my goodness, I am so glad I created this recipe!  Honestly, I know I’m floating my own boat but we LOVED these and I’m sure you will too!  They are packed full of goodness, there’s lots of veggies in them, and if you use nitrate free bacon they’ll be preservative free too.  These are great for lunchboxes, no matter your age, but they are also great for breakfast!  They freeze well too.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Tracey and Jo

February 20, 2018
  • 30m
  • 30m
  • 1h

Ingredients

  • 80 g quinoa (white, brown or red)
  • 160 g sweet potato (1 small)
  • 1 L water
  • 200 g cheddar tasty block cheese
  • 80 g frozen or tinned corn kernels
  • 200 g nitrate-free bacon, diced
  • 20 g buckwheat flour (or plain wheat or spelt flour if you aren't gluten free)
  • 4 eggs
  • 1 thinly sliced spring onion

Instructions

Thermal Cooking Method

  1. Soak quinoa in water for 30 mins then wash it well. This will take a lot of the bitterness out of it.
  2. While it's soaking, place all the water into your thermal cooking device and peel and dice the sweet potato. Place sweet potato in your steaming tray.
  3. Once quinoa is washed, put this into your mixing basket, insert the basket into your mixing jug (where your water is). Lock lid into place, put steaming tray on top (with the lid) and cook for 20 mins/steaming temp/speed 2.
  4. Preheat oven to 170ºC. Grease a 24 hole muffin tin well, or line each hole with a square of baking paper (like I did).
  5. Once quinoa is cooked, wash and drain (you may need a sieve), discard the cooking water. Set aside.
  6. Put the cooked sweet potato and diced cheese into your mixing jug. Puree this for 5 secs/speed 4. You may need to scrape down the sides and repeat.
  7. Add your cooked quinoa and all other ingredients into your mixing jug. Mix on 20 secs/speed 3/reverse. Mix the rest using your spatula if necessary.
  8. Spoon mixture into muffin trays and bake in oven for 30 minutes, or until brown and firm to the touch. Let cool on a wire rack.

Traditional Cooking Method

  1. Soak quinoa in water for 30 mins and then wash it well. This will take a lot of the bitterness out of it.
  2. While it's soaking, peel and dice the sweet potato. Place sweet potato a steaming pot. If you don't have one, place into a separate pot and boil it until cooked.
  3. Once quinoa is washed, boil this like you cook rice. Place in water, on stop top and boil for 12-15 mins. If you have a steaming pot, add veggies to the top, otherwise, cook them separately. Basically, you just need to cook quinoa and veggies.
  4. Preheat oven to 170ºC. Grease a 24 hole muffin tin well, or line each hole with a square of baking paper (like I did in the photo).
  5. Once quinoa is cooked, wash and drain it (you will need a sieve), discard the cooking water. Set aside.
  6. Grate your cheese, and put the cooked sweet potato in a bowl. Mash these together.
  7. Add your cooked quinoa and all other ingredients into your bowl and mix these together until incorporated well.
  8. Spoon mixture into muffin trays and bake in the oven for 30 mins, or until brown and firm to the touch. Let cool on a wire rack.

Nutrition

  • 18