Quinoa Breakfast muffins

I love the quinoa chocolate cake idea, made by blending cooked quinoa, and decided I wanted to try a savoury version. Very yummy – and so versatile.




you need

2cups cooked quinoa


1/2cup milk of choice

1/2-3/4cup oil of choice (olive or coconut both work)

1/4-1/2cup sugar (depending on your preference)

1 cup flour of choice. (I used GEMS flour)

2tsp baking powder

1/2tsp baking soda

1/2tsp salt

dash of pepper

optional add ons: spices (italian is yummy), diced peppers, ham, bacon, spinach, cheese. the possibilities are endless.  (note if using something with a high fat content like bacon or cheese, decrease the amount of oil used in the recipe)

Put cooked quinoa, eggs, oil and milk into blender and blend until smooth. Stir in remaining ingredients, and pour into lined muffin tins. Bake for 20-30 minutes, at 375, or until they are golden. Enjoy!



Quinoa Rice Sausage Stuffing

I love stuffing, but gluten free bread isn’t always tasty or cheap. Hubby doesn’t like classic stuffing, so this recipe came around so I could have stuffing and he’d like it too 🙂

1 1/2 pounds lean ground pork – season with 1/2tsp sage, 1/4tsp thyme, 1/2tsp pepper, 3/4tsp parsley, 3/4tsp salt, 2 tsp sugar & 1/8tsp nutmeg Mix well and let sit in fridge overnight.

Fry sausage until onions are transparent:

2Tbsp oil

2 stalks finely chopped celery

1/2 an onion, finely chopped

2Tbsp poultry seasoning.

Rinse with water and add:

1 cup wild or brown rice

2cups quinoa

Fry for about 5minutes or until fragrant.

Place in slow cooker on high with 7 cups liquid. I used 2cups homemade broth concentrate & 5 cups water.

Add salt & pepper to taste, cook on low for 4 hours – enjoy