• 1 1/2 cups cooked quinoa
• 1/3 cup marinara sauce
• 1/3 cup shredded vegan cheese (or regular if preferred)
• 1/3 cup chopped black olives
• 2 eggs
• 2 teaspoon Italian seasoning
• 1/2 teaspoon pink salt
• 1 cup chopped mushrooms
• 1 cup WP Rawl Farms® Kale 
• 1 tablespoon avocado oil

• Preheat the oven to 400F.
• Heat avocado oil on medium heat in a pan and add the mushrooms and kale. Sauté them until they are completely cooked. 
• In a large bowl, add the cooked quinoa, marinara sauce, cheese, eggs, seasonings and cooked veggies. Mix until everything is combined evenly. 
• Line a muffin tray and spray each of the muffin tins. Add the mixture evenly into the tins. 
• Cook on 400F for 20 minutes and serve with more heated marinara sauce for dipping! 

Recipe courtesy of Matcha & Margs. Read the full blog post here.