These started out as a recipe called “Quinoa Bites” from my friend Rebekah, but I simply could not keep it to myself ; it’s just too good. So, for all of you quinoa lovers out there, here is my version!
Savory Quinoa Muffins
1 cup uncooked quinoa
1 large onion and 1 large red (or orange or yellow) bell pepper, diced finely (about 1 cup each)
2 tsp. olive oil
1 cup shredded mild cheddar cheese
5 cloves garlic, minced
1 T dried basil
1 tsp each: salt, paprika and dried oregano
Nonstick cooking spray
Optional: spicy tomato sauce for dipping
Place quinoa and 2 cups of water in saucepan.
Bring to a boil, reduce heat and cover. Let simmer for about 20 minutes until quinoa is tender. In the meanwhile, saute onion and pepper in the 2 tsp olive oil until soft and preheat oven to 350 degrees F.
Spray a 12-cup muffin tin with nonstick cooking spray.
Mix all ingredients together (except tomato sauce) in a large bowl. Distribute mixture between the 12 muffin cups, pressing down gently to compact. Bake about 25 minutes. Cool for 10 minutes before removing from the pan.
We had ours with soup and dipped them in spicy tomato sauce. Can you say DELICIOUS?
Per quinoa muffin: 120 calories, 5 g fat, 12.5 g carbs, 10 g protein and 1.3 g fiber
I love quinoa, but cookies? I wasn’t quite sure about that… but she said they were delish, so I decided to give it a try. And you know what? They truly are! So good that they made my healthy Christmas Cookies List! I made a few changes to the original recipe, so here is my rendition of
Quinoa Cranberry Cookies
1 cup spelt flour
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 cup butter, at room temperature (next time, I might do 1/2 butter and 1/2 unsweetened applesauce)
1/2 cup Truvia Baking Mix (or you could use 1 cup sugar)–the cookies were a tad too sweet for me, so I’ll use less next time
2 large eggs
3 T honey
1 tsp vanilla extract
1 tsp almond extract
1 1/2 cups olad fashioned oats
1 cup cooked and cooled quinoa
1/2 cup dried cranberries
1/2 cup slivered almonds
Preheat oven to 375 degrees F and coat 2 baking sheets with nonstick cooking spray. In small bowl, mix spelt flour, salt, baking powder and baking soda. Using a mixer, beat togeter butter, Truvia and honey until a bit fluffy, then add milk and extracts. Beat for about 2 minutes. Add flour mixture and gently blend. Stir in quinoa, oats, cranberries and almonds.
Spoon dough unto prepared cookie sheet by rounded tablespoons, about 1″apart and bake 12-15 minutes. My batch made about 28 cookies. Enjoy!!!