Adapted from http://www.sproutedkitchen.com/home/2013/3/11/mushroom-millet-leek-frittatas.html which is a blog I've made several recipes from that have all been fantastic. I've just got their cookbook too, and it is full of recipes I want to try!
The original recipe makes 12 muffins, but I used soufflé ramekins and made 6 portions.
2/3 US cup cooked quinoa (this is 160ml in volume)
1/2 tsp red pepper flakes
250g mushrooms, chopped
2 tbsp olive oil
2 leeks, finely sliced
3og parsley, chopped
200g feta cheese
I didn't change anything from the original instructions, so head over to http://www.sproutedkitchen.com/home/2013/3/11/mushroom-millet-leek-frittatas.html for the how to.
The original recipe suggests these as a breakfast, which I think would be lovely. However, we ate ours with some extra CHW veg: jacket potatoes and a green salad, which was also rather lovely.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)