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Quinoa muffins

1¼ cups cooked quinoa

½ cup plain dried bread crumbs

2 large eggs, lightly beaten

½ cup (1½ ounces) shredded manchego cheese

½ cup chopped scallions (from 3 scallions, white and light-green parts)

2 cloves garlic, minced

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

Preheat the oven to 350 degrees. Lightly grease a 12-cup muffin pan with cooking oil spray.

Use a flexible spatula to combine the cooked quinoa, bread crumbs, eggs, cheese, scallions, garlic, sea salt and pepper in a mixing bowl until well combined. Spoon equal amounts into each well, filling them about three-quarters full and pressing them in a bit. Bake (middle rack) for 15 to 20 minutes, or until the muffins are light golden around the edges.

Let the muffins cool in the pan for 5 minutes before serving, or cool completely before storing. Makes 12 servings. Cooled muffins can be tightly wrapped in plastic wrap and refrigerated for up to 1 week.

Nutrition: Per muffin: 70 calories, 4 g protein, 8 g carbohydrates, 3 g fat, 2 g saturated fat, 35 mg cholesterol, 170 mg sodium, 0 g dietary fiber, 0 g sugar

From nutrition consultant Casey Seidenberg of Nourish Schools

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