1 tbls olive oil
1 leek, finely diced
1 garlic cove, crushed
1 cup broccoli, finely chopped
1 cup quinoa, cooked
½ cup goats’ feta
1 cup mint, basil, parsley, finely chopped
½ cup red salmon, with the bones, mashed
1 tsp seeded or Dijon mustard
½ cup soy milk
rice bran oil spray to grease
Pre heat your oven to 180C.
In a heavy based pan, sauté the leeks in the olive until translucent. Add the garlic and broccoli and stir. Saute until the broccoli softens. Transfer to a bowl and add the quinoa, feta, herbs and salmon.
In a separate bowl, beat the eggs, mustard and soy milk together.
In a well greased muffin tray half fill each mould with the veggie mixture, then top with the egg mixture.
Bake for 10-15 minutes or until they puff up a little and turn golden.