In my continued exploration for new Passover recipes, I found these quinoa muffins with zucchini and mushrooms. This recipe is also gluten-free so it could and should be made year round. The recipe suggested that these were breakfast muffins. I served them as appetizers and then have eaten them for breakfast. These muffins could also work as a nice side to your main course. I like the contrast of the cheeses and think you can certainly play with the cheeses in this recipe. I know a lot of people do not like goat cheese. Blue cheese would work well especially if serving these as an appetizer or side to your main course.
- For the Quinoa:
- 1 tbsp Extra Virgin Olive Oil
- 1¼ cups Quinoa
- 1¼ cups water
- 1 tsp salt
- For the Vegetables:
- 3 medium zucchini, shredded
- 1-8oz pack baby bella mushrooms, sliced
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ⅛ tsp ground black pepper
- ½ tsp garlic powder
- Cheese and eggs:
- 6 large eggs beaten
- ½ tsp salt
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese
Preheat oven to 375F. Spray a muffin tin pan generously with non-stick cooking spray. Meanwhile, in a medium pan, heat olive oil. Add quinoa and toast for 3-5 minutes, stirring often, so it’s well coated with oil.
This is the same procedure as used for making risotto. Next, add 1¼ cups of water and 1 tsp salt. Bring to a boil, cover and reduce to a simmer. Simmer for 15-20 minutes. The water should be absorbed and the quinoa tender.
Set aside to cool slightly. In the meantime, heat another pan with olive oil to cook the vegetables. When hot, add the mushrooms and shredded zucchini salt, pepper and garlic powder. Saute for 10-12 minutes on medium.
You want the vegetables to reduce and the water from the zucchini and mushrooms to be cooked out. Set aside to cool. Next, in a large bowl, combine beaten eggs, salt and add cheddar cheese.
Add the cooked vegetables and quinoa and mix well.
Fill 18 muffin tins with egg mixture about ¾ of the way up the sides. Sprinkle crumbled feta on top of each muffin.
Then, bake for 18 – 20 minutes or until eggs are cooked. Let them cool slightly.
Serve and enjoy!