2 spring onions
Large handful spinach
Large handful watercress
Large handful mixed fresh herbs (basil, parsley etc.)
1 clove garlic
100g feta cheese
50g Parmesan cheese or vegetarian equivalent
Cook the quinoa in boiling water for about 15 minutes (following packet instructions), then drain and rinse in cold water.Meanwhile, finely chop the spring onions, spinach, watercress and fresh herbs. Crush the garlic, crumble the feta, grate the Parmesan cheese or vegetarian equivalent and whisk the eggs.
Combine all ingredients in a large bowl and stir well.
Spoon the mixture into a very well greased mini muffin tin, press down and bake at 200°C / 180°C fan / Gas Mark 6 for approx. 20 minutes until golden. 5. Allow to cool slightly then remove from the tin. Once cooled completely, serve, or pack up ready for a perfect bite size picnic treat.