I like to try new stuff, that is when I am in the mood. I love cooking and used to love experimenting, but with three kids now, I usually just focus on what is expedient – i.e. what i can cook in less than an hour. Recently though, I have become interested in experimenting with food again. One grain that’s been on my mind for a while now is quinoa.
What is Quinoa?
I’m glad you asked. Pronounced “keen-wah”, it is a great alternative to starchy foods. This should be good news to the folks on the ketogenic diet. Not that quinoa is exactly low carb, but it is lower than most and there are ways you can eat it and still maintain ketosis, which you can’t say for other grains.
Quinoa is a very healthy grain. So healthy, that the UN named 2013 ‘International Quinoa Year’ in recognition of the crop’s high nutrient content. With twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. It also contributes useful levels of several B vitamins, vitamin E and dietary fibre. (Source)
For the most part, quinoa is a food that vegans love. I haven’t tried it yet, but I can’t wait to try it. There are so many ways you can eat quinoa, mostly in salads and as a porrige, but I’m sure that as the creative person that you are, you can come up with even more. Just imagine making fufu (a traditional African food) with quinoa and eating it with a yummy plate of egusi soup or any of the totally delicious African soups we have here (Afang) and here (Rivers Native Soup). Sigh.
Quinoa Muffin Recipe
Most kids love muffins and using quinoa is a great way to keep it healthy. You can always add something extra to your recipe, like strawberries or blueberries or the banana quinoa recipe from Anto’s Kitchen (which by the way, is so easy to follow). This recipe was shared with us by our friends at Supermart.ng.
If you live in Lagos, you absolutely want to go grocery shopping with them. They are an online grocery store that will deliver to your doorstep.
Serve as breakfast, snack or at your party! These muffins are unbelievable. It looks so much like a pastry and it sure tastes good too. If you don't know what to do with your quinoa, start with these muffins. Vegetarians would definitely cleave to this.
- 100 gramm Vepo Cheddar Cheese
- 2 pc Natnudo Eggs
- 1 pc Pepper - Red
- 1 pc Onions - Red - Small
- 2 pc Carrot
- 2 tbsp Farmfresh Yoghurt
- 1 teaspoon Dangote Iodised
- 2 tbsp Emborg Butter Unsalted
- 1 bunch Parsley
- 100 gramm s Natural Days Quinoa 300 g
Cook the quinoa in lightly salted water for about 15 minutes or according to manufacturer's instruction. Drain the quinoa and allow to cool.
Peel the carrot nicely using a vegetable peeler and slice the onion and pepper. Set them aside.
Melt the butter in a frying pan, add the onion, pepper and carrot to the pan and saute for about 10-15 minutes. While the vegetables are sauteing, whisk the eggs, yoghurt, grated cheese and parsley (chopped) in a large bowl until well blended. You can add a few pinch of oregano if desired.
Add the quinoa to the bowl and sauteed vegetables to the bowl and mix until well combined. Add salt to taste.
Line your muffin tins with cupcake paper and fill each case with the mixture (fill to the top or a bit more).
Place in a preheated oven and bake at 180 degrees C for 20 minutes.