These savory muffins make the perfect dessert, or just have them for a snack!

Gluten-Free, Dairy-Free and Vegetarian

Savory Quinoa Muffins (Gluten-Free)Ingredients:

  • 1 cup uncooked quinoa
  • 2 large eggs
  • 1 cup Vidalia onions, finely chopped
  • 1 cup dairy-free shredded mozzarella cheese
  • 3 garlic cloves, minced
  • 1/2 cup fresh cilantro, finely chopped
  • 1/3 cup grape tomatoes, diced
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground pepper
  • 1 tsp. chili powder
  • 2 chives, finely chopped, for garnish
  • 2 cups salsa, for serving

Instructions:
Cook quinoa according to package directions. Prepare muffin pan with nonstick baking spray.

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 to create 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.

Enjoy!

As always, Celiac.com welcomes your comments (see below).