QUINOA & KALE MUFFINS
Provided by Dara Sutin
Categories Snacks Jamie Magazine Vegetables Afternoon tea Kale Muffin
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Line a muffin tray with paper cases and grease them with oil.
- Peel and finely chop the shallot. Peel and crush the garlic, then finely chop the kale.
- Beat the eggs in a large bowl, then add the shallot, garlic, kale, quinoa and almonds. Crumble in the feta.
- Mix well, then season to taste.
- Spoon the mixture evenly into the cases and bake for 20 to 25 mins, or until golden brown.
- Halve and destone the avocado, then scoop out and mash the flesh. Season. Finely chop the chives.
- Serve the muffins topped with mashed avocado, chives and a pinch of black pepper.
Nutrition Facts : Calories 214 calories, Fat 15.5 g fat, SaturatedFat 3.5 g saturated fat, Protein 10.7 g protein, Carbohydrate 8.5 g carbohydrate, Sugar 1.7 g sugar, Sodium 0.8 g salt, Fiber 1.6 g fibre
QUINOA MUFFINS
Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
- Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
- In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
- Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
KALE & QUINOA PATTIES
These veggie burgers are scrumptious and simple to make, top with fresh pesto and goat's cheese for a light lunch or dinner
Provided by Georgina Fuggle
Categories Lunch, Main course
Time 1h5m
Number Of Ingredients 18
Steps:
- Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6-8 mins until cooked through. Drain, squeeze out any excess water and set aside.
- Put 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 2-3 mins until translucent. Add the garlic and cook for 1 min more. Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, egg and sundried tomatoes. Season well and mix to combine. Set aside.
- To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.
- Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.
- Heat the grill to high and put a slice of goat's cheese on top of each patty. Place under the grill to brown and melt the cheese slightly - this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.
Nutrition Facts : Calories 564 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium
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PERFECT LITTLE KALE QUINOA BITES - 101 COOKBOOKS
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- Butter mini-muffin tins generously, and line with a strip of parchment paper in each indent, this makes popping the bites out of the pan after either baking or freezing simple (see photo).
- Combine the quinoa, eggs, and salt in a medium bowl. Stir in the onion, feta, garlic, kale, and edamame. Stir in most of the breadcrumbs, and let sit for a few minutes so the breadcrumbs can absorb some of the moisture. Fill the prepared muffin tins with the quinoa mixture, pressing the mixture down, and then sprinkling with the remaining breadcrumbs. Bake for 25-30 minutes or until baked through and deeply golden crusted.
- Remove the quinoa bites from the pans after a few minutes. Enjoy either hot, or at room temperature spread with salted avocado and lots of chopped chives.
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