Cinnamon Streusel Muffins with Quinoa

 

For the quinoa:
3 c. water
1 1/2 c. quinoa

For the muffins:
2 c. dark brown sugar, tightly packed
1 c. grapeseed oil (You may substitute canola oil, vegetable oil, or any other light, flavorless oil.)
2 large eggs
3 c. all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 c. milk, whole
1/2 tsp. cinnamon, ground
1/4 tsp. nutmeg, ground

For the streusel topping:
2 c. dark brown sugar, tightly packed
1 c. unsalted butter, softened
2 c. all-purpose flour

To prepare the quinoa, bring the water and quinoa to a boil in a medium saucepan. Once at a boil, reduce the heat to a simmer, cover and cook until tender and translucent, approximately 10-15 minutes. Once cooked, remove from heat and allow to cool. ImageMeanwhile, preheat the oven to 350° and prepare the muffin batter by sifting the flour, baking soda, baking powder, salt, cinnamon and nutmeg together in a medium bowl. Set aside.

Cream the oil and sugar in a large bowl. Add the eggs, beating until just incorporated. Add the dry ingredients, alternating with the milk and beating just until a smooth, uniform batter forms. Fold in the cooled quinoa. (Please note:  the instructions listed above will yield approximately 5 cups of cooked quinoa – you only need 1 1/2 cups cooked quinoa for these muffins. You can store the remaining 3 1/2 cups cooked quinoa in an airtight container for future use.)

Line 24 standard-sized muffin cavities with paper liners and fill each lined cavity approximately 3/4 full with the prepared batter. Drop the filled muffin tins firmly onto a hard surface to release any air bubbles in the batter. Set the batter-filled tins aside.

Prepare the streusel topping by combining the sugar, flour and softened butter in a large bowl. Using your fingers, mash and mix the ingredients into a rough crumble. Generously top the muffin batter in each cavity with several tablespoons of streusel. Bake the muffins for 23-26 minutes or until the streusel topping is slightly crisp and golden.

YIELD:  24 muffins

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Lemony Quinoa

INGREDIENTS:
1/4 cup pine nuts
1 cup quinoa
2 cups water
sea salt to taste
1/4 cup fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 bunch fresh parsley, chopped
DIRECTIONS:
1. Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
2. In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
3. Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

Chocolate Orange Quinoa Brownies

Chocolate Orange Quinoa Brownies

30 Servings

Ingredients

  • 1 cup butter, melted
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 7 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • ½ cup organic quinoa
  • zest of 1 orange

Directions

In a large bowl, combine the butter and sugar. Add eggs, one at a

time, stirring well after each addition. Beat in vanilla. Combine

the flour, cocoa, baking powder, salt, orange zest and quinoa;

gradually add to butter mixture just until moistened.

Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for

20-25 minutes or until a toothpick inserted near the center comes

out clean (do not overbake). Cool on a wire rack.

Yield: about 2-1/2 dozen.