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.

Ruth Milstein



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About the Author:

For simplicity’s sake, take the word “sense” literally and combined your five senses: sight, smell, hear, touch, taste. What do you see in a place (buildings, landscape)? What do you smell (agricultural, industry, nature)? What do you hear (cars, trains, river, ocean, wind)? What can you touch (street surface, building materials)? What do you taste (what are the local foods)?

Think about where you live or a particular place that you love. Can you answer those for your neighborhood, community or town? (A place does not have to be defined by town and city boundaries, remember.) Now consider the combination of those answers to the five senses and answer this: how do they make you feel about a place? What memories can you associate with those feelings (and senses)?

Sense of place is about identity and relationships: the identify of a place and the relationship that people have with it. In other words, how do people connect to a place?And how do they define that place, through what tangible (buildings, landscape) or intangible (smells, sounds, feelings) connections?

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