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This lovely recipe was found by my dear friend and ex-sous chef from my days at Azna Gluten Free! He was a cranky man, and hated that I made him do gluten-free and vegan food and baked goods all day every day. But he loved me and gracefully accepted the challenge. Fast forward 13 years and he’s all grown up and a head chef and making GF things on his own!
Savory Quinoa Muffins (Gluten-Free)
Delicious gluten-free muffins that pair well with a side of asparagus and 100% grass-fed beef if you wish.
Ingredients
- 1 cup of uncooked quinoa
- 2 large eggs
- 1 cup of red onions, finely chopped
- 3 garlic cloves, minced
- ½ cup fresh cilantro, finely chopped
- ⅓ cup tomatoes, diced
- ½ tsp. sea salt
- ½ tsp. freshly ground pepper
- 1 tsp. chili powder
- 2 chives, finely chopped, for garnish
- 2 cups salsa, for serving
Directions
- Cook quinoa according to package directions. Prepare muffin pan with nonstick baking spray.
- Preheat over to 350 degrees F.
- In a large bowl, combined cooked quinoa with remaining ingredients, except chives and salsa; mix well to combine.
- Transfer quinoa mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.
- Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes.
This looks like an excellent recipe Brian; I can’t wait to taste them!
