This healthy gluten-free recipe is packed with nutrients and is perfect for coeliacs and those with gluten and lactose intolerance who need a quick protein pick-me-up, or some new ideas for healthy and nutritious breakfasts.
Quinoa. Food of the gods. Food of the incas. And now food of the glutenless. If you haven’t yet discovered this little grain-like seed, you’re missing out. It’s nutritional properties have long been written about in silly glossy magazines, touted as the next big “superfood” that will help you “lose fat, get laid and stop being such a loser” (I’m paraphrasing, of course). Sure, it’s great that quinoa is healthy, don’t get me wrong. But I think we need to step back and start to see it as a really awesome food in its own right.
To me the magic of quinoa lies in these three sacred properties:
- It’s gluten-free
- It’s tasty
- It’s versatile
You can make “fried rice” with it, turn it into sushi, use it as a pseudo-couscous, grind it into flour and bake with it, make delicious chocolately breakfast goodness with it. I eat a lot of quinoa for breakfast actually, usually with a fried egg and avocado and plenty of sriracha sauce. Sounds weird but it works.
I saw these little babies doing the rounds on Pinterest and I thought I would adapt it to my own taste. The original recipe called for a cup (!) of cheese – I left it out and it didn’t suffer in the slightest. The cooking time is a guide – ovens really do vary – so keep en eye on them and if they start to get a bit too cooked on top take them out.
You may need to wash your quinoa (although it sometimes comes prewashed) as it can have a bitter taste otherwise. Just rinse it in a sieve.
Quinoa breakfast muffins
By January 10, 2014Published:
- Yield: 12 muffins
- Prep: 25 mins
- Cook: 15 mins
- Ready In: 40 mins
Quinoa, chorizo, tomatos and eggs combined to make a wonderful breakfast on the go. But really you should take 5 minutes to sit down and eat them. Your digestive system will thank me.
- 180 g uncooked quinoa
- 2 eggs
- 1 onion
- 2 cloves garlic
- 10 cherry tomatoes quartered
- pinch salt
- 1 tsp smoked paprika
- 1 tsp mixed Italian herbs
- splash passata
- Preheat oven to 175C/350F
- Rinse the quinoa in a sieve and place in a saucepan with two cups of water. Bring to the boil and simmer until all the water has been absorbed. You can also cook the quinoa in a rice cooker.
- While the quinoa is cooking, chop the onion and chorizo and fry together in a pan.
- Turn off the heat and put the tomatoes, salt, paprika and herbs in a bowl.
- Add the eggs and mix well. Add the cooled onions and paprika.
- When the quinoa has finished cooking, leave to cool slightly and then add to the bowl. Add a splash of passata and stir well.
- Place mounds of the mixture into muffin cases and bake at 175C for 15 minutes.
- Remove from oven and leave to cool - but not too much, you'll want to eat these warm! Can be reheated.