Preparation Preheat oven to 400°F (200°C). Lightly grease 6 [3/4-cup–capacity (180ml)] Texas muffin tins, line with non-stick baking paper and set aside. Place the sweet potato, oil, and salt on a baking tray lined with baking paper and toss to combine. Roast for 20 to 25 minutes or until golden brown. Allow to cool slightly and transfer to a large bowl. Add the quinoa, linseeds, onion, ricotta, Parmesan, thyme, eggs and pepper and mix until just combined. Spoon into the prepared tins and top with the goat’s cheese and extra thyme. Sprinkle with the extra quinoa, drizzle with extra oil and bake for 30 to 35 minutes or until golden. Serve warm. Cooks' NoteBlack or red varieties of quinoa are available in supermarkets and greengrocers. Mostly selected for their color, they can vary slightly from regular white quinoa in texture when cooked, but all three are essentially interchangeable. 1 cup cooked black or red quinoa is 170g. From Life in Balance: A Fresher Approach to Eating © 2016 by Donna Hay. Reprinted with permission by HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.