Quinoa Vegetable Cupcake with Sriracha Mayo
Lee Kum Kee

Quinoa Vegetable Cupcake with Sriracha Mayo

Serves 2
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If you're a fan of savoury over sweet, then this unique twist on a cupcake will be a new favourite! With a fluffy and light texture similar to a souffle, you'll be in heaven.


¼ yellow bell pepper, cut into small pieces
¼ red bell pepper, cut into small pieces
1 handful of baby spinach, roughly chopped
¼ red onion, finely chopped
some  parmesan cheese for dressing
43g  quinoa
6 eggs
1 tsp freshly grounded black pepper
1 Tbsp  milk
A drizzle of  Lee Kum Kee Sriracha Mayo


1 Wash the quinoa. Put them in the pot and cover with water. Bring up the heat and cook until the water is boiling. Turn down the heat and cook for a further 15 minutes or until the quinoa is cooked and soft. Set aside to cool down.
2 Mix the bell peppers, red onion, spinach and quinoa in a big bowl. Whisk the eggs, milk in another bowl, season with soy sauce and pepper, whisk well.
3 Put the paper cup in the mould and fill ¾ of the cup with the quinoa mixture. Fill the rest ¼ with the whisked egg, make sure the egg covers all the ingredients.
4 Put the cupcakes in the preheated 180-degree oven and bake for 20 minutes.
5 Drizzle some Lee Kum Kee Sriracha Mayo before serving.
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.