½ cup quinoa
3 ounces spinach, stemmed and chopped
1 leek, white and some of the green part, thinly sliced
2 tablespoons fresh oregano
5 ounce package soft goat cheese
Salt and pepper to taste
In a small saucepan, combine quinoa with 1 cup of water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes or until all the water has absorbed. Preheat oven to 350°F. In a large bowl, lightly beat eggs and then mix in spinach, leek, oregano, goat cheese, salt and pepper. Mix in cooked quinoa. Divide mixture among 10 medium sized greased muffin cups. Bake for 15 to 20 minutes, or until set. Watch carefully so that the spinach and leeks on top don’t burn.