My friend, Cari, shared this recipe with me after attending an Ancient Grains cooking class at The Bread Beckers Store in Woodstock, GA. Quinoa is a staple in my pantry! I use it in salads to add a bit of protein, as a substitute for pasta in Spaghetti, and just plain with a sprinkle of Olive Oil, salt and pepper. There are a lot of great recipes our there using this ancient food.
Now this particular recipe calls for cheese, so it is not dairy free. It also calls for Quinoa Flour, not cooked Quinoa. So you will need to make the flour first. The picture above shows uncooked Quinoa on the left and fresh ground Quinoa flour on the right (for those of you that may not know what it looks like). The flour process can be as simple as placing two cups of uncooked organic Quinoa in a high powered mixer, like a Vitamix, and blending until fine. Or you can use a coffee grinder, but you will have to grind it in batches. You can also toast the quinoa in a pan on low heat prior to grinding. This really brings out its nutty flavor. Some people wash theirs before starting the process, but I don’t. My Daddy always said a little dirt wouldn’t hurt me:) It hasn’t yet!
- 1 cup of organic Quinoa flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz of fresh ground turkey or chicken sausage
- 2 cups of coarsely grated zucchini
- 1 medium onion, coarsely grated
- 1 cup of grated cheddar cheese (Remember, buy the block and grate it yourself. Too many preservatives and binders in the grated store-bought varieties. Bread Beckers also sells wonderful raw milk cheeses.)
- 3 eggs
- 1/3 cup olive oil
- Fresh ground pepper to taste
Preheat oven to 350 degrees. In small bowl, whisk together flour, baking powder, baking soda, and salt.
In a small skillet over medium heat, brown the meat and drain (you may need to add a bit of olive oil to the frying pan if using ground turkey). In a large bowl, combine the browned meat, zucchini, onion, and cheese. Mix in the eggs and oil, and season with pepper. Stir the flour mixture into this mixture until well combined.
Divide mixture evenly among prepared 12 cup muffin pan. Bake in preheated oven for 20-25 minutes, until golden brown and toothpick inserted in the center comes out clean. Let cool in the pan for about 5 minutes before removing. If you like a browned “muffin” place them under the broiler for a few minutes.
Leftovers (if you have any) can be stored in fridge and reheated as needed.
Thanks for the recipe Cari!