BROCCOLI QUINOA MUFFINS
By Ruth Milstein, author of “Cooking with Love: Ventures Into the New Israeli Cuisine”
Ruth Milstein, author of the Gourmand award-winning recipe book, ‘Cooking with Love: Ventures into the New Israeli Cuisine,’ shares tips on on how to make her Broccoli Quinoa Muffins.
Makes 24 medium size muffins.
When blending Quinoa and broccoli into a scrumptious, cupcake delight, the magic breaks all barriers as it brings forth an outstanding appetizer or side dish for a day in the park or just about any event. We have added cheese to the mixture to make it even creamier and moister. The finale is truly superlative!
1/2 cup of white quinoa
1-pound bag of frozen broccoli flowers
1 medium onion, finely chopped
8 ounces Parmesan cheese, grated
2 large eggs
4 tablespoons olive oil
Freshly ground black pepper
24 medium size paper baking cups
In a medium pot bring to a boil 2 cups of water and a bit of salt. Lower the heat to medium-high then add the quinoa and cook uncovered for 6-7 minutes until soft. Drain well and transfer to a large bowl.
Cook the broccoli for 5 minutes in boiling water with a little salt. Drain and transfer immediately to a bowl with ice water to stop the cooking; absorb excess water with a clean towel.
Transfer the broccoli to a food processor and blend it until finely chopped; then add it to the bowl. Add the chopped onion, 6 ounces of the parmesan cheese, the eggs, olive oil and freshly ground black pepper and mix it gently. Moisten the paper cups with a touch of oil and with a tablespoon fill out each cup with the mixture.
Sprinkle the remaining Parmesan cheese on top of each cup and bake in 375° preheated oven for 40 minutes until the muffins are stable and golden.
* Muffins are very tasty warm or cold and with a plain yogurt. They will keep 3 days, refrigerated.
* You may double the ingredients and bake them for 10 minutes longer; check with toothpick.
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