Quinoa, Veggie + Feta cups

A protein-filled snack perfect for lunchboxes


These Quinoa, Veggie + Feta cups are a great way to use left-over quinoa, chicken and veggies while being the perfect addition to any kids lunch box.

Quinoa is an ingredient I love to use as it is a good source of vegetarian protein and is gluten-free. Combine that with the nutritional benefits of the eggs and veggies in this recipe and you have yourself one healthy snack!

If you’re looking for a dairy free option, you can always remove the Feta. Want a vegetarian option? Simply leave out the chicken. Don’t be afraid to mix up the veggies to use what you have on hand. Zucchini or broccoli are great options to throw in.

If you try this Quinoa, Veggie + Feta Cups recipe please let me know!

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Quinoa, Veggie + Feta cups


Prep time: 10 mins

Setting time: 20 hrs

Makes: 8-10 cups


  • 1 cup quinoa, pre-cooked
  • 4 lrg free range eggs
  • 2 tbsp chia seeds
  • 1/4 cup feta cheese, crumbled or cut into small cubes
  • 2 spring onions, finely sliced
  • 1 handful of baby spinach, roughly chopped
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 cup leftover cooked chicken, diced (optional)
  • Sea salt and pepper to season


  1. Preheat oven to 180⁰C and grease a muffin tin well.
  2. In a large bowl, whisk eggs together. Throw in the chia seeds, feta cheese and season with salt and pepper. Mix well to combine before mixing in the quinoa, spinach, tomatoes and chicken.
  3. Pour into muffin pan and bake for 20 minutes or until golden.
  4. Allow to cool in the pan for about 10 minutes before removing. Serve warm or keep cold in the fridge for up to 3 days.


These Quinoa, Veggie + Feta cups can be kept frozen for up to 3 months.