Quinoa (pronounced keen-wa, not keen-oh-a, please) and I are trying to become close friends. I understand that it has some excellent health benefits and should have a place in my diet. Up until a few weeks ago, I had not ever purchased or prepared these curly little gems. I began timidly with a scoop from the bulk bins, feeling a little non-committal about the whole thing. Then, after I saw how easy, versatile and delicious it was, I went all in with a bag from the Cost.co.
My first experience with quinoa came in the form of these awesome ham, cheese and zucchini muffins for dinner. I tell you no lie, even my ultra-picky four year old ate them and loved them.
Ham and Cheese Quinoa Muffins (adaped from Iowa Girl Eats)
makes about 15 muffins
- INGREDIENTS -
2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1 teaspoon dried parsley
2 Tablespoons parmesan cheese
2 green onions, sliced
salt & pepper
- PREPARATION -
Preheat oven to 350 degrees.
1. Combine all the ingredients in a large bowl.
2. Spray the muffin pan liberally with nonstick spray. These little guys can be stubborn.
3. Cook for 25-30 minutes, or until the edges are golden brown.
4. Let cool for 5 minutes and pop them out of the pan.
Though I made these for dinner, they were also delicious warmed up the next morning for dinner. Enjoy!
