Savoury quinoa muffins

An original idea to serve with an aperitif this delicious finger food in the shape of a muffin with quinoa, carrots, spinach, onions, garlic and flax seeds.

Ingredients

Savoury pastry For 12 pieces

for 1 muffin mould 12 of 7 cm Ø

5 l of vegetable broth

220 g quinoa (tricolour)

200 g of leaf spinach

100 g of mushrooms

1 carrot

1 red onion

2 cloves of garlic

3 tablespoons of olive oil

salt

pepper

paprika

75 g of flax seeds

75 g of chickpea flour

How to proceed

Preparation:

approx. 30 minutes

Cooking in the oven:

approx. 35 minutes

Total time:

1 h 5 min

Prepare the mould and quinoa

Line the cavities of the muffin pan with the paper cups. Bring the stock to the boil, add the quinoa and simmer for approx. 10 minutes over medium heat. Remove the pot from the heat and let the quinoa swell for approx. 5 minutes. Drain it with a colander, collecting the cooking liquid. Heat the oven to 180 ° C.

Prepare the vegetables

Rinse the spinach well. Cut the mushrooms and carrot into small cubes, finely chop the onion and garlic and sauté everything in a little olive oil. Add the spinach and stir until the spinach has gone limp. Season with salt, pepper and paprika.

Prepare and bake the muffins

Grind the flax seeds with the chickpea flour in a food processor for approx. 3 minutes. Measure 1.5 dl of the reserved cooking water (add water if necessary). Mix both with the remaining olive oil, quinoa and vegetables. Spread the mass into the baking cups and bake in the centre of the oven for approx. 35 minutes. Remove the muffins and serve them hot or lukewarm. You may be interested to read the salmon with green peppercorn sauce recipe/ greek cake mantovana recipe/ Pork stew with carrots recipe.

Useful tips

Serve the muffins with a garlic, curry or sour cream sauce.