Savory quinoa muffins make for a great protein packed meal anytime of the day,
they’re savory, toothy and have some weight to them.
Early morning breakfasts at the Red Dog Coffee and Café in our hometown have become a comfortable happenstance on those mornings when we’re just not up to doing it ourselves. We call these days, walking breakfasts and, living in the foothills of the Rocky Mountains we’re afforded a lot of outdoor time and we spend a good deal of it hiking.
Now this particular walking breakfast started out like any other, we headed out our front door and down 300 feet or so and into the village where, a short walk away, a Red Dog breakfast with tea awaits.
Only this morning, we found a new item on the menu, Savory Quinoa Muffins. It was love at first bite, over and over, until, one day… they vanished! Just like a Hogwarts’s girl in a muggle world. Gone! I suppose now we’ll need to figure out how to make them ourselves.
Now, you know how men never need a map? Some of us are like that in the kitchen when it comes to reading recipes. I’m a rote guy and repetition is a better teacher for me so, on and off over that next year we made our own savory quinoa muffins for breakfast, lunch and dinner. None were terrible and with time we finally settled on the below combination of ingredients.
I don’t really think you could screw this up no matter what you do. You can put anything in them that floats your boat. You can add more veggies; add bacon, ham or good sage breakfast sausage. Maybe try your favorite meat substitute. We prefer them meatless and enjoy them as the recipe is written but add what you’re craving.
This recipe was created with the standard 12-cup muffin tin in mind and fills those twelve cups quiet nicely. If you’re adding something like a cup of chopped ham to the recipe you may want hold back some of the quinoa while you combine your ingredients or you may have more mix than tin space. Or, just cook the overage after the first batch is out.
And, you may have noticed the absence of baking powder from the recipe. This is not a mistake; the eggs give you all the rise the recipe needs.
Recently we needed to come up with an easy finger-food type meal for a garden club meeting. Yikes, my mind just raced ahead of my fingers as I realized I’ve gone from closing down bars to participation in potlucks at the garden club. Great band name, Potluck at The Garden Club.
Savory quinoa muffins make for a great protein packed meal anytime of the day. They’re great cold, travel well and will give you lots of fuel in the furnace. Perfect for the vegetarian you love the most; they’re savory, toothy and have some weight to them.
Cold out of the fridge or freezer, you can micro-nuke two for breakfast and be out the door in 30 seconds. They’re also the perfect compliment to a green salad or a light dinner with some green beans or broccoli.
Savory Quinoa Muffins
What You Need:
Knife for Chopping
Spatula or Spoon
Small Size Mixing Bowl
Medium Size Mixing Bowl
¾ Cups Raw Quinoa
1 Bunch Scallions – diced
½ Cup Red Bell Pepper – diced
½ Cup Red Onion – diced
1 Clove Garlic, Minced
4 Large Eggs
2 TBS Spelt (You May Use Wheat Flour)
½ Cup Grated Cheddar Cheese
¼ Cup Grated Parmesan Cheese
1-Cup Feta Cheese
1 TBS Oregano
¼ tsp. Red Pepper flakes
Salt and Pepper to Taste
To 1½ cups of boiling water add the rinsed, raw quinoa and cook until firm, about 20:00 minutes. When done, drain and allow to cool.
While the quinoa is cooking, in a small bowl, whisk the eggs until smooth and set aside.
Dice the scallions, red bell pepper and the red onion and add to your large mixing bowl.
Mince the garlic and add it to the mixing bowl. Add the flour, red pepper flakes and cheese and gently combine.
Add the eggs and mix to combine.
About a quarter cup batter for each muffin.
Bake 350 degrees for 30:00. Enjoy!