Tomato Basil Quinoa Muffins
Alex Abley, Pastry Chef, Railtown Cafe
Not much of a sweets person, but still looking for that savory, vegetarian start to the day you can take on the go? These muffins are just the thing you need, with plenty of healthy, protein-rich quinoa and herbaceous flavor. Your taste buds will have just the morning treat they deserve. — Angela Carlos, Cook Editor
- 3 1/2 Cups water
- 1 3/4 Cup quinoa
- 1 Teaspoon garlic powder
- 1 Teaspoon chile flakes
- 1 Teaspoon salt
- 1/4 Cup rice flour
- 5 eggs, whisked
- 3 Cups raw spinach, chopped
- 1 large onion, chopped and cooked until caramelized
- 2 Cups cherry tomatoes, halved
- 2 Cups Cheddar cheese, diced
- 2 sprigs basil, chiffonade
Preheat oven to 325 degrees F.
Bring 3 ½ cups water to a boil. Add quinoa, cover, and cook on low heat for 12 minutes. Turn heat off, and allow quinoa to steam while covered for 10 minutes. Allow to cool.
Toss cooled quinoa with garlic powder, chile flakes, salt, and rice flour.
Whisk eggs and combine with quinoa mixture.
Add spinach, caramelized onions, tomatoes, cheese, and basil.
Portion the mixture into a greased muffin tin or half-sphere silpat mold.
Bake at 325 degrees F for 35 minutes.