Preheat oven to 180°C. Line a 12-cup muffin tin with 12 cupcake liners and set aside.
Heat coconut oil over medium heat in a large frying pan. Add onions and cook until translucent, for 3 – 4 minutes. Add garlic and cook for 2 minutes. Add 1 cup of kale leaves for 1 minute, season with salt, pepper and chilli flakes then remove from heat and let cool.
Place the remaining 2 cups of kale in a food processor or blender. Pulse until the kale leaves are pureed or very finely chopped. You should have about 1 cup of kale. In a large mixing bowl, combine cooled quinoa, onion mixture, pureed kale, goat cheese and parsley.
Pour in the eggs, nutmeg and mix until well combined. Divide batter evenly among prepared muffin cups. Top with chopped nuts.
Bake for 30 minutes or until tops are golden brown. Remove from oven and cool on rack.
+ Serves 8 + Preparation: 15 min. Freezing Time: 1hr 15 min.
Recipe from Clean and Simple Eating: Nourishing know-how for the active girl on-the-go.’