Savory quinoa muffins make a great protein-packed meal any time of day. They are toothy, satisfying, and have some real weight to them. Cheddar, feta, and Parmesan give these quinoa breakfast muffins a rich, salty bite. Red pepper flakes and oregano add a little kick.

How We Found Savory Quinoa Muffins

Early breakfasts at the Red Dog Coffee and Café in our hometown have become a happy habit. We go on mornings when we’re not up to cooking. We call these our “walking breakfasts.” We live in the foothills of the Rocky Mountains, so we get plenty of outdoor time. Much of it is spent hiking.

This particular walking breakfast started like any other. We headed out the front door and walked about 300 feet into the village. A Red Dog breakfast with hot tea was waiting.

Only this morning, there was something new on the menu: savory quinoa muffins. It was love at first bite. We ordered them again and again. Then one day, they vanished! They disappeared like a Hogwarts girl in a muggle world. Gone!

I suppose we would have to make them ourselves.

Making Them Our Own

You know how men never need a map? Some of us are like that with recipes. I’m a rote guy, and repetition teaches me best. So over the next year, we made savory quinoa muffins for breakfast, lunch, and dinner. None were terrible. Eventually, we settled on the combination of ingredients below.

Honestly, I don’t think you can screw this recipe up. Put in whatever floats your boat. Add more veggies, or try bacon, ham, or a good sage breakfast sausage. A favorite meat substitute works nicely, too. We prefer them meatless and enjoy them as written, but add whatever you’re craving.

Tips for Perfect Quinoa Muffins

This recipe fills a standard 12-cup muffin tin quite nicely. Here are a few tips to help you along:

• Adding meat? If you add something like a cup of chopped ham, hold back some of the quinoa while you mix. Otherwise, you may end up with more batter than tin space.
• Extra batter? Simply bake the overage as a second batch once the first comes out.
• No baking powder needed. That’s not a mistake. The eggs give you all the rise this recipe needs.
• Grease the pan well. A little oil or cooking spray helps the muffins release cleanly.
• Cool the quinoa first. Warm quinoa can start to cook the eggs before the muffins hit the oven.

A Potluck Favorite

Recently, we needed an easy finger food for a garden club meeting. Yikes! My mind raced ahead of my fingers. I realized I’ve gone from closing down bars to attending potlucks at the garden club. That would make a great band name: Potluck at the Garden Club.

The muffins were a hit. They travel well, they taste great cold, and they were gone before the meeting ended.

Why You’ll Love These Muffins

Savory quinoa muffins give you plenty of fuel for the furnace. They are also perfect for the vegetarian you love most. Just look for a vegetarian-friendly Parmesan, since the traditional kind is made with animal rennet.

Here’s why they earn a spot in our regular rotation:

• Meal-prep friendly. Bake a batch on Sunday and eat well all week.
• Freezer-friendly. Freeze them and grab one whenever you need it.
• Easy to customize. Swap in your favorite veggies or proteins.
• Portable. Toss a couple in a bag for a hike, a trip, or a potluck.

Serving Suggestions

Cold from the fridge or freezer, you can microwave two muffins for breakfast. Heat them for 30 to 60 seconds, and you’re out the door. They also pair well with a green salad. For a light dinner, serve them with green beans or broccoli.

Try a batch this week. Once you’ve made them your own, tell us in the comments what you added!

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Savory Quinoa Muffins Recipe

Makes: 12 muffins | Serves: 6
Prep time: 15 minutes | Cook time: 30 minutes | Total time: about 50 minutes (includes cooling the quinoa)

Equipment

• Cheese grater
• Chef’s knife and cutting board
• Spatula or spoon
• Saucepan
• Small mixing bowl
• Medium mixing bowl
• 12-cup muffin pan

Ingredients

• ¾ cup raw quinoa
• 1½ cups water
• 1 bunch scallions, diced
• ½ cup red bell pepper, diced
• ½ cup red onion, diced
• 1 garlic clove, minced
• 4 large eggs
• 2 tbsp spelt flour (or wheat flour)
• ½ cup grated cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 cup crumbled feta cheese
• 1 tbsp dried oregano
• ¼ tsp red pepper flakes
• Salt and pepper, to taste
• Olive oil or cooking spray, for the pan

Instructions

1. Preheat the oven to 350°F. Grease a 12-cup muffin pan.
2. Bring 1½ cups of water to a boil. Add the rinsed, raw quinoa and cook until firm, about 20 minutes.
3. Drain the quinoa and let it cool.
4. While the quinoa cooks, whisk the eggs in a small bowl until smooth. Set them aside.
5. Dice the scallions, red bell pepper, and red onion. Add them to a medium mixing bowl.
6. Mince the garlic and add it to the bowl.
7. Add the flour, oregano, red pepper flakes, and all three cheeses. Stir gently to combine.
8. Add the cooled quinoa and the eggs. Season with salt and pepper, then mix until combined.
9. Spoon about ¼ cup of batter into each muffin cup.
10. Bake for 30 minutes. Let the muffins cool in the pan for a few minutes before removing them.

Storage

Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Microwave from the fridge or freezer for 30 to 60 seconds.

Instructions:

To 1½  cups of boiling water add the rinsed, raw quinoa and cook until firm, about 20:00 minutes.  When done, drain and allow to cool.

While the quinoa is cooking, in a small bowl, whisk the eggs until smooth and set aside.

Dice the scallions, red bell pepper and the red onion and add to your large mixing bowl.

Mince the garlic and add it to the mixing bowl. Add the flour, red pepper flakes and cheese and gently combine. Add the eggs and mix to combine.

About a quarter cup batter for each muffin.

Bake 350 degrees for 30:00.  Enjoy!