Chef Paul's gluten free quinoa breakfast muffins - FOX 10 News |

Chef Paul's gluten free quinoa breakfast muffins

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(WJBK) -

Get this recipe courtesy of HAP's Chef Paul. Learn more about him online at

2 1/2  cups cooked quinoa
2 large eggs
1 cup sweet onions, finely chopped
1 cup shredded cheese of choice – cheddar, mozzarella
3 garlic cloves, minced
1/2 cup fresh cilantro, finely chopped
1/3 cup diced tomatoes
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
1 tsp. chili powder (or more to taste)
2 chives, finely chopped, for garnish
2 cups lo sodium or fresh salsa, for serving

Cook quinoa according to package directions  and  hold. Prepare muffin pan with nonstick baking spray or line with large paper liners.

Preheat oven to 350 degrees F. In a large bowl, combine cooked quinoa with remaining ingredients, except chives and salsa; mix well to combine.

Transfer quinoa mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture into the muffin tin creating a flat surface.

Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove quinoa muffins from the muffin cups.

Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of salsa for dipping.

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