Quinoa Muffins with Greens and Cherry Tomatoes

Quinoa Muffins with Greens and Cherry Tomatoes


  • 1/2 Cup cooked quinoa
  • 1 Tbsp extra virgin olive oil
  • 1 Small onion, chopped
  • 1/2 Tsp minced garlic, or 1 garlic clove, minced
  • 6 Cups Swiss chard leaves, torn
  • 1 Tsp coarse salt
  • 2 Large eggs
  • 1/2 Cup plain, non-fat Greek yogurt
  • 1 Cup crumbled feta cheese
  • 3 Scallions, chopped
  • 1/4 Cup chopped dill
  • 1/2 Cup cherry tomatoes, cut in half
  • Pepper to taste


  • Preheat oven to 350 degrees.
  • In a non-stick skillet over medium heat, pour olive oil.
  • Add minced garlic and chopped onions. Stir until the mixture becomes translucent, about 3 to 5 minutes.
  • Add Swiss chard and stir.
  • Cover and allow mixture to cook until greens become tender, about 4 to 5 minutes.
  • Stir once more. Turn heat off and set aside.
  • In a medium mixing bowl add eggs and greek yogurt. Whisk until mixture is smooth and blended.
  • Add cooked, cooled quinoa. Mix.
  • Add feta cheese. Mix.
  • Add scallions. Mix.
  • Add cherry tomatoes. Mix.
  • Add dill. Mix.
  • Add Swiss chard mixture. Mix.
  • Scoop mixture into a muffin pan. Fill about 2/3 of the way.
  • Tip: Use your hands to pack the mixture down.
  • Place in oven and allow to bake for 20 minutes, or until slightly golden brown.
  • Cool for 2 to 3 minutes.
  • Serve and enjoy!
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