Quinoa muffins
1¼ cups cooked quinoa
½ cup plain dried bread crumbs
2 large eggs, lightly beaten
½ cup (1½ ounces) shredded manchego cheese
½ cup chopped scallions (from 3 scallions, white and light-green parts)
2 cloves garlic, minced
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. Lightly grease a 12-cup muffin pan with cooking oil spray.
Use a flexible spatula to combine the cooked quinoa, bread crumbs, eggs, cheese, scallions, garlic, sea salt and pepper in a mixing bowl until well combined. Spoon equal amounts into each well, filling them about three-quarters full and pressing them in a bit. Bake (middle rack) for 15 to 20 minutes, or until the muffins are light golden around the edges.
Let the muffins cool in the pan for 5 minutes before serving, or cool completely before storing. Makes 12 servings. Cooled muffins can be tightly wrapped in plastic wrap and refrigerated for up to 1 week.
Nutrition: Per muffin: 70 calories, 4 g protein, 8 g carbohydrates, 3 g fat, 2 g saturated fat, 35 mg cholesterol, 170 mg sodium, 0 g dietary fiber, 0 g sugar
From nutrition consultant Casey Seidenberg of Nourish Schools