Chef Paul's gluten free quinoa breakfast muffins - New York 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 www.callchefpaul.com.

Ingredients:
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

Instructions:
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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