4.5
2 ratings

Tomato Basil Quinoa Muffins

Try this Tomato Basil Quinoa Muffin recipe today
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

Courtesy of Dan Olson, Executive Chef/Partner of Railtown Catering and Railtown Cafe.

Ingredients

  • 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

Directions

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.

Enjoy! 

Nutritional Facts
Servings12
Calories Per Serving232
Total Fat11g17%
Sugar1gN/A
Saturated5g25%
Cholesterol89mg30%
Protein12g24%
Carbs22g7%
Vitamin A138µg15%
Vitamin B120.4µg5.9%
Vitamin B60.2mg11.9%
Vitamin C7mg12%
Vitamin D0.5µg0.1%
Vitamin E1mg7%
Vitamin K41µg51%
Calcium187mg19%
Fiber3g10%
Folate (food)82µgN/A
Folate equivalent (total)82µg20%
Iron2mg10%
Magnesium70mg17%
Monounsaturated3gN/A
Niacin (B3)0.7mg3.7%
Phosphorus272mg39%
Polyunsaturated2gN/A
Potassium320mg9%
Riboflavin (B2)0.3mg16.6%
Sodium373mg16%
Thiamin (B1)0.1mg8.7%
Trans0.3gN/A
Zinc2mg13%