1. Cook quinoa as per packet directions. Drain if necessary and transfer to a large bowl.
2. Heat oil in a frypan over medium heat. Add onion, carrots, celery and seasoning and cook, stirring, until tender, about 7 minutes. Transfer to bowl with quinoa and allow to cool. Preheat oven to 180°C.
3. Add beef, eggs, parsley, Worcestershire sauce and 1/2 tsp each salt and pepper to the quinoa mixture. Mix together until just combined.
4. Press mixture into a lightly oiled muffin tin with 12 1/2-cup capacity holes. Top each muffin with tomato sauce. Cook for 12 to 25 minutes or until muffins are cooked through. Cool for 15 minutes before removing. Serve with mashed potato.
Nutritional info per serving
1,507 kJ (360 cal), 27g protein, 20g carbs, 2g fibre, 19.5g fat (7g sat fat), 564mg sodium
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