Serves: 3 (2 muffins per serving)

What you need:

⅓ cup (60g) dried quinoa

4 cloves garlic

1 onion. diced

1 red bell pepper, diced

1 tsp. olive oil

1 tsp. ground cumin

1 tsp. dried oregano

1 tsp. chili powder

few dashes of hot sauce

½ tsp. red pepper flakes

1 cup (15g) cilantro, chopped

salt & black pepper, to taste

⅔ cup (180ml) red enchilada sauce, divided

1 lb. (450g) ground chicken

2 egg whites

⅔ cup (80g) cheddar cheese, shredded

What you need to do:

Cook the quinoa according to instructions on the packaging.

Preheat the oven to 350°F (180°C). Prepare a 12-cup silicone muffin tin.

Heat the olive oil in a medium sized skillet over a medium heat. Add the garlic, onion and bell pepper, and cook for a few minutes until the onions have softened. Transfer to a large bowl to cool.

Add the cooked quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, cilantro, salt and pepper and half the enchilada sauce.

Next stir in ground chicken and egg whites and a ¼ of the cheddar cheese and mix until well combined.

Fill 4 tablespoons of the muffin mixture into each of the silicone muffin cups. Place into the oven to bake for 25-30 minutes. Next remove from the oven and divide the remaining enchilada sauce and cheddar cheese over the top of the muffins.

Place the muffin tin back in the oven and bake for an additional 3-5 minutes until the cheese melts.