Cauliflower and Quinoa Cupcakes







A recipe allowed in a / / diet.

Here is yet another example of healthy and vegetarian food you'll love to try. The smoothness of the cauliflower, quinoa, and other cooked vegetables pairs very well with the slight crunchiness resulted from baking. Serve them along with green salad and lemon wedges.

Nutritional Chart

Calories: 432 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 22 g
  • 14 g
  • 59 g

Ingredients Needed for Cauliflower and Quinoa Cupcakes

1 teaspoon pink himalayan salt
8 ounces of cauliflower
½ tablespoon vegetable oil
1 onion, chopped
½ yellow bell pepper, diced
½ red bell pepper, diced
1 cup quinoa
¼ cup grated parmesan
2 ounces of baby spinach, chopped
½ teaspoon pink himalayan salt
2 eggs, whisked
olive oil
salad mix
4 lemons wedges
6 cherry tomatoes, halved

How to Make Cauliflower and Quinoa Cupcakes

  1. Bring a medium cooking pot halfway-filled with water to a boil over medium heat, salt it and add the cauliflower florets. Cook them until fork tender or for 15-20 minutes. Add them to a blender and blend. Set aside.
  2. Heat the vegetable oil in a skillet over low heat, add the onion and cook it until tender. Add the yellow and red bell pepper, season with salt and pepper, cook and stir for 2 minutes.
  3. Cooking the quinoa:
    Rinse it under cold water using a strainer, transfer to a smaller-medium cooking pot filled halfway with boiling water. Cook for 15-20 minutes, then strain it.
  4. Transfer the cooked veggies to a bowl, add the blended cauliflower, cooked quinoa, parmesan, and baby spinach. Season with salt and pepper and add the whisked eggs. Mix everything using a spatula.
  5. Spray olive oil into each cup of the 6 cup cupcake tin. Fill them with the veggie mixture and bake for 25 minutes at 370⁰F/185⁰C.
  6. Serve the cupcakes on a bed of green salad with cherry tomatoes and lemon wedges.

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