Makes 24

120g uncooked quinoa
2 large eggs
2 carrots, roughly chopped
120g frozen peas, thawed in boiling water for one minute
300g broccoli, chopped into florets
1 courgette, roughly chopped
2 shallots, roughly chopped
2 garlic cloves, roughly chopped
100g Parmesan or sharp Cheddar, grated
2 tbsp plain flour
Salt and black pepper, to taste

To serve:
Salad leaves
Natural yoghurt

1. Cook the quinoa according to package instructions, then set aside to cool.
2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly coat a 24-hole mini muffin pan with cooking spray.
3. In the bowl of a food processor, combine all of the ingredients together, whizzing until thoroughly combined.
4. Using a tablespoon, place rounded drops of the mixture into each cup of the muffin pan, pressing each one down lightly with your fingers to make sure that each one is firmly packed.
5. Bake for 15-20 minutes until lightly golden.
6. Eat four as a lunch portion with some salad leaves. Follow with a natural yoghurt for a calcium boost.

Per serving: 542kcals, 34g fat (6.9g saturated), 32.8g carbs, 8.2g sugars, 29.7g protein, 4.5g fibre, 0.515g sodium

MAKE IT YOURS:
Use gluten-free flour to make a coeliac-friendly version. For a dairy-free version, substitute the cheese for nutritional yeast.