Sunday, July 7, 2013

Quinoa muffins

Hello everyone!

One of my favourite ingredients or super-foods is quinoa. Maybe it's because quinoa originated in Peru, just like me ;p Or maybe it's because it is such a versatile and nutritious whole grain. In fact, it's the only grain that contains all of the essential amino acids, making it a complete protein. These muffins are great for any occasion, and they stay well in the refrigerator or freezer (for longer storage). Also, feel free to add any other chopped veggies you like to this recipe.

  • 1 cup of uncooked quinoa
  • 4 green onions, chopped
  • 1 cup mozzarella cheese, shredded
  • 8 large eggs
  • 1 cup Panko or bread crumbs
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp ground pepper

To cook quinoa:
First, place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain. While washing the quinoa, bring two cups of water or vegetable broth to a boil in a small pot. Add the quinoa to the boiling water, stir once, cover, and reduce heat to the lowest setting. Let it cook for 20 min. Once cooked, fluff with a fork and let it cool down.

To make muffins:
Combine all ingredients in a large bowl. Spoon about 3 tablespoons of batter into greased muffin cups (about 3/4 full) and bake at 350 F for 50 min or until muffins look golden brown. Note: I find silicone baking molds are best for egg batters since they tend to get a little sticky. Servings: 24 small muffins.



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