These Quinoa Muffins were quite quick and easy to make. I have been cooking with Quinoa a little bit lately and I have had a number of emails asking about what Quinoa is. I am not expert, on Quinoa, far from it. I was pronouncing it wrong for most of this year! Wikipedia defines it as:
Quinoa ( /ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds.
Quinoa is popular now as it recognised for its very high protein content(14% by mass). It is also a good source of dietary fibre and phosphorus and is high in magnesium and iron.
Quinoa Lunch Box Mini Muffins
Ingredients:
- ½ cup uncooked quinoa
- 1 ½ cups water
- 2 large eggs
- 1 – 2 carrots (you will need I cup of grated carrot)
- 2 sticks spring onions
- 1 clove garlic
- 1/2 cup grated Parmesan cheese
- 2 tablespoons plain flour
- salt and pepper to taste
Method:
1. Preheat oven to 175 degrees Celcius.
2. Thoroughly rinse quinoa.
3. Finely chop spring onions.
4. Grate carrots so you have at least 1 cup of grated carrot.
5. Grate cheese.
6. In a small bowl lightly beat the eggs and set aside.
7. Add quinoa to a saucepan with water and bring to the boil. Once boiling reduce the heat to a simmer. Stir occasionally and simmer until the liquid has been absorbed.
8. Transfer the quinoa to a large bowl and add carrot, egg, spring onions, crushed garlic, cheese, flour, salt and pepper.
9. Combine the ingredients gently with a large spoon.
10. Spray mini muffin tins with cooking spray. Then add about a tablespoon of mixture to each muffin hole, filling to the top.
11. Place muffin trays in the oven and bake for 15-20 minutes.
12. Once the muffins have browned slightly on the top, remove from the oven. Make your way around the edge of the muffin with a knife and then take them out to cool on a rack.
Enjoy! This recipe made 28 mini muffins.
- ½ cup uncooked quinoa
- 1 ½ cups water
- 2 large eggs
- 1 - 2 carrots (you will need I cup of grated carrot)
- 2 sticks spring onions
- 1 clove garlic
- ½ cup grated Parmesan cheese
- 2 tablespoons plain flour
- salt and pepper to taste
- Preheat oven to 175 degrees Celcius.
- Thoroughly rinse quinoa.
- Finely chop spring onions.
- Grate carrots so you have at least 1 cup of grated carrot.
- Grate cheese.
- In a small bowl lightly beat the eggs and set aside.
- Add quinoa to a saucepan with water and bring to the boil. Once boiling reduce the heat to a simmer. Stir occasionally and simmer until the liquid has been absorbed.
- Transfer the quinoa to a large bowl and add carrot, egg, spring onions, crushed garlic, cheese, flour, salt and pepper.
- Combine the ingredients gently with a large spoon.
- Spray mini muffin tins with cooking spray. Then add about a tablespoon of mixture to each muffin hole, filling to the top.
- Place muffin trays in the oven and bake for 15-20 minutes.
- Once the muffins have browned slightly on the top, remove from the oven. Make your way around the edge of the muffin with a knife and then take them out to cool on a rack.
- Enjoy! This recipe made 28 mini muffins.
Have you tried a quinoa recipe yet?