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METHOD

Pre-heat oven to 180 degrees Celsius. Grease a muffin tin with spray oil. Cook Quinoa according to packet instructions or throw it in your rice cooker. Once cooked set it aside to cool. Cut the tips off your asparagus and save them for decoration on top of your muffins. Break off the ends of the asparagus to rid it of the hard chalky bits. Thinly slice the asparagus into small circles.

 

In a bowl add into quinoa, asparagus, parmesan, garlic, eggs, paprika, cayenne pepper and salt. Give a good mix then spoon into muffin tin. Place an asparagus tip on top of each one. Place in the oven for 20 minutes or until cooked and lightly brown.

 

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INGREDIENTS

1 cup Quinoa (cooked)
1 bunch of Asparagus
½ cup parmesan
2 knobs garlic (minced)
2 eggs
1 teaspoon Paprika
½ teaspoon Cayenne Pepper
Salt to taste

Makes 6 muffins