HAPPY BRUNCH: Quinoa Muffins; Eggplant-Chard Frittata; Mixed Greens with Baby Radishes and an Asparagus Drizzle
Leftover quinoa can turn into any number of things. It makes a fabulous side dish if you simply reheat it and toss it with olive oil, Parmesan cheese, salt, pepper, and thyme. You can mix quinoa with veggies and bake it–a makeshift pilaf. You can even mix in onion and egg and make little croquettes. All delicious. And all savory.
To go slightly on the sweeter, more breakfast-y side, when I had some leftover red quinoa recently, I made muffins. I used a simple muffin batter, based on the same ingredients I’d use if I were making apple muffins or banana. But instead of any old fruit, I added in a bunch of spices and my leftover, cooked quinoa. The extra grain gave the muffins some added sturdiness as well as the toothsome, nutty taste of one of my favorite carbs.
Topped with a square of melting butter, these healthful muffins made a fabulous breakfast and then a great late-afternoon snack.
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
¼ cup canola or other oil
½ cup sugar minus 2 tablespoons
½ teaspoon vanilla
1/8 teaspon salt
½ teaspoon baking powder
¼ teaspoon baking soda
¾ cup flour
¾ teaspoon cinnamon
¼ cup almond milk
½ cup cooked quinoa
coarse sugar for sprinkling (optional)
Preheat the oven to 350°F. In a large bowl, combine the oil with the sugar, vanilla, and egg. Beat until the mixture is smooth and slightly thickened. Add the almond milk and mix again.
On a plate or in a small bowl, combine the flour, salt, baking powder, baking soda, cinnamon and salt. Sprinkle this over the wet ingredients, and fold together. Add the quinoa and stir to combine.
Divide the batter evenly among 8 muffin cups. (Fill the remaining cups with water to protect your pan.)
Bake for 20 minutes, until the muffins have risen and a toothpick inserted into the center of the muffin comes out clean. Serve warm or room temp.