Looking for ways to incorporate quinoa into your diet? Try these healthy protein-rich Breakfast muffins loaded with vegetables and Quinoa. Vegetables are added to cooked quinoa along with some cheese and egg to get delicious, healthy, gluten-free and flourless Quinoa Vegetable Muffins.
Quinoa also pronounced as “keen-wa” is a gluten-free grain and a healthy alternative to starchy grains. It is a good source of plant-based protein and a healthy alternative to rice or if you want to avoid starchy grains.
Types of Quinoa
There are different types of Quinoa available. It comes in different colours as well as textures. You get white, red, black quinoa as well as quinoa flakes, crisps and flour. I use white quinoa which is easily available.
Cooking quinoa is relatively easy, however, one needs to be a little careful. If you overcook it, it will become mushy. Adding too much water to the quinoa will lead to mushy quinoa and you will not enjoy it. Undercooking or less water will result in quinoa not getting cooked.
How to cook Quinoa?
First I rinse the quinoa in clean tap water 2-3 times until the water comes clear. Then I let it soak for 10 minutes. This is optional, but I find it helpful. After 10 mins just rinse it one more time, to get rid of any dirt remaining. Keep in mind that 1 cup of raw quinoa will give you 2 cups of cooked quinoa.
To cook Quinoa, I use a little less than double the amount of water. For each cup, I have been using 1 ¾ cup of water. I let the water boil first. Once the water starts boiling, I add the quinoa and let it simmer for 15 minutes. In between just give a quick mix. After 15 minutes, you will see the water has almost evaporated. Switch off and remove it in a colander so that all the excess water is removed. After 3-4 minutes, remove all the quinoa on a wide plate and gently fluff it up with the help of a fork. Let it cool. You have your cooked quinoa ready in less than 30 minutes.
Vegetarian Recipes with Quiona
Use it in different recipes, like this Quinoa Pulav, Spicy Mint and Coriander Quinoa Pulao etc. I even make this Flourless, Dairy-Free, Nut-Free, Vegan, Gluten-free Quinoa Chia Multiseed Bread for my breakfast. This bread is also free from any leavening agent and is a very easy no-knead bread. This Quinoa Bread freezes well and you can enjoy it toasted with some Jam or chutney.
Recipe process of Flourless Quinoa Vegetable muffins
So coming to today’s breakfast muffins or Flourless Quinoa Vegetable muffins, these muffins are simple to make. All you do is mix in the cooked quinoa, along with vegetables and egg. Eggs here are used as a binder to bind it all along. Cheese is added for taste as well as to make it attractive to the kids :-).
I have used my zucchini, carrots and corn here. Yes, loads of zucchini are growing in my garden and I am literally using zucchini in whatever I can. So you can expect more new zucchini recipes on my blog.
There is no leavening agent used in these muffins. Just a pinch of salt and pepper for taste. I have topped it up with cheese for the extra taste and some nice golden colour. The batter is added to individual moulds and baked for 20-25 minutes.
These muffins stay good in the fridge for 3-4 days. So you are all sorted for your breakfast for the next few days if it lasts that long.
Ideas for Lunch Box? Download our Free Lunch Box Plan
So here goes the recipe of Flourless Quinoa Vegetable Muffins
Flourless Quinoa Vegetable Muffins
- 1 Cup Cooked Quinoa
- 1 Cup grated Zucchini
- ½ Cup Grated Carrots
- ¼ Cup Corn kernels I used frozen and just defrosted it at normal temperature
- 2 Eggs
- ½ Cup Grated Cheddar Cheese + Extra for topping
- A pinch of salt
- Pepper to taste
- Oil for brush the muffin tin
- Preheat the oven to 180 Deg C.
- In a wide bowl, add in the cooked quinoa.
- Add the veggies, i.e. zucchini, carrots, corn to this.
- Add the eggs and cheese.
- Add salt and pepper and give everything a quick mix.
- Brush the muffin tins generously with oil.
- Add around 2-3 tablespoons of mixture in each muffin mould, leaving little space from the top.
- Top it up with some grated cheese.
- Bake for 20-30 minutes until you see the top golden and the edges slowly releasing the sides.
- Let it cool completely.
- Standard US Size Cups & Spoons used for measurements
- Quinoa, when cooked, doubles in size so cook it accordingly.
- One can use spinach, peas, etc to these muffins as well.
- Brush the tin generously with oil, or else the muffins might stick to the edges.
- One can add some fresh herbs like rosemary to mask a little egg smell that might come from the muffins.
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
If you tried this recipe, please comment below and do not forget to rate the Recipe.
Subscribe to my email list so that you get the new recipes straight in your mailbox.
Let’s be Friends
Linking this withWelcome to Bread Bakers! This month, our theme is Spiced Savory Breads and our host is Renu of Cook with Renu.
- Cheddar Smoked Paprika Soda Bread by Food Lust People Love
- Copy Cat Domino’s Zingy Paneer Parcel by Sneha’s Recipe
- Everything Bagel Biscuits by Palatable Pastime
- Flourless Quinoa Vegetable Muffins by Cook with Renu
- Rosemary, Sage, and Wild Rice Levain by A Messy Kitchen
- Spicy Onion Buns by Ambrosia
- Spiced Up Potato, Turmeric, and Oat Bread by Magical Ingredients
- Sourdough Focaccia with Italian Herbs and Spices by A Day in the Life on the Farm
- Sourdough Aloo Paratha by Zesty South Indian Kitchen
- Swedish Rye Bread (Limpa) by Karen’s Kitchen Stories