2 cups cooked quinoa
1 cup cheddar cheese
1 cup spinach leaves chopped and packed
1/4 teaspoon salt
1/2 tsp italian spice
1/4 teaspoon garlic powder
1/4 teaspoon of onion salt
1/4 cup bacon (optional)
Pack into greased muffin pans and press tightly with greased finger tips.
Bake at 350 for 15 minutes in mini muffin pans, longer for larger ones.
Makes 24 small or 12 larger. Delicious served with warm or cold with honey mustard sauce or I find better yet, with plain yellow mustard.
These pack great for a lunch or snack pick-me-up and last a week in the fridge.