Broccoli Cheddar Quinoa Muffins

Alright, so this was actually supposed to turn out more like a casserole, until I realized that I forgot to buy broccoli to go in my Broccoli Cheddar Quinoa Muffins. When I realized that I had forgotten to include not only the main ingredient but the garnish to go with this dish, I decided to just go with what I had and try another variation of my Cheesy Quinoa Muffins. This was the result. They may not have looked as stunning as I thought they would, but they were actually pretty good. Kind of like a broccoli cheddar soup with some crunchy croutons and a bit more protein (we all know that quinoa is one of the best grains for protein). So all in all, I'd call these a success. Probably should've called them "Broccoli Cheddar Quinoa CUPS instead of "muffins," as they weren't exactly something you would hold and eat but let's not get all tied up in lingo here. These things were a tasty side, and that's all that really matters.

BROCCOLI CHEDDAR QUINOA MUFFINS/CUPS

Servings: 1-6

Nutritional Information:

WW Points Plus: 2+ for one muffin, 5+ for 2

Ingredients:

• 1/3 cup uncooked quinoa (2/3 cup water)
• 1/8 tsp nutmeg
• 1/8 tsp pepper
• 1 packet Stevia (1/2 tsp real sugar)
• 1/2 c mozzarella
• 1 TBSP skim milk
• 1 TBSP mayonnaise
• 1/2 can of 98% Fat Free Broccoli Cheddar soup
• Additional: If you have a better memory than me and remember to buy this at the store, feel free to add a cup of real broccoli (or zucchini)!
• Also: I decided to experiment and top each tin with some Panko. I'm not sure how much I used and didn't exactly include this in the nutrition facts, but seeing as it was about a TBSP per cup, I don't think it would affect the outcome TOO much...

Directions:

1. Preheat oven to 350° F.
2. Cook quinoa according to package directions (until thin, translucent texture).
3. Then add into the pan spices, sugar, milk, and mayonnaise and stir until coated.
4. Combine with 1/2 can of Broccoli Cheddar soup and stir until well blended.
5. Transfer mixture into small muffin tins and top with mozzarella (or whatever type you want) cheese and then some Panko.
6. Bake in the oven for about 30 minutes or until cheese begins to melt/the mixture begins to form more of a muffin-like texture (you could even add Panko to the mix to help facilitate this).
7. Enjoy!

Cheesy Zucchini Rice/Quinoa

This stuff is a pretty great side. That's pretty much all you need to know. Enjoy!

CHEESY ZUCCHINI RICE

Servings: 2

Nutritional Information:

WW Points Plus: 5+ for brown rice with WW cheese, 8+ for quinoa with sharp cheddar cheese

Ingredients:

• 1/2 tbsp olive oil
• 1/2 c long grain brown rice or 1/2 c quinoa
• 1/3 c unsalted chicken broth
• 1/2 tbsp margarine
• 1 medium zucchini (grated)
• 1/3 c WW Mexican blend cheese or 1/4 c sharp cheddar
• Optional: 1 tbsp skim milk, 1/8 tsp salt, 1/8 tsp garlic powder

Directions:

1.     Cook the brown rice or quinoa according to the package instructions.

2.     Halfway through the cooking process, add the olive oil and chicken broth.

3.     While cooking, shred at least one zucchini using either a cheese grater or food processor.

4.     When grains have finished cooking, add the butter, milk, cheese, garlic powder, salt, and grated zucchini. Stir until cheese begins to melt and the ingredients are well combined.

5.     Enjoy!

Cheesy Quinoa Muffins

Sorry folks, no picture to go with this one as it was one of my first "experiments" in the kitchen prior to starting Cooking Cadenza. If I remember I will add one later should I make this dish again (which is more than likely). Everyone knows quinoa is one of the "better" grains for protein, and while this recipe is no blueberry muffin, it is pretty darn good. And the Panko bread crumbs on top make it deliciously crunchy. Enjoy!

CHEESY QUINOA MUFFINS

Servings: 6

Weight Watchers Points Plus: 

2+ for 1 muffin, 5+ for 2 muffins

                                                             

Ingredients:

•  ½ cup quinoa
• 3 TBSP Egg Beaters  (or 1 large egg)
• ¼ cup skim milk
• 2 TBSP grated Cheddar cheese
• ¼ c Panko bread crumbs
• Optional:
• Pinch of salt
• Veggies of choice (peas/zucchini/broccoli/etc)
• Panko bread crumbs
• Clove of garlic, sour cream, salsa... etc

Directions:

1.  Preheat oven to 350° F.
2.   Lightly sauté any veggies to be included in the dish.
3. Cook quinoa to packaged instructions until fully cooked (about 15 minutes)
4.   Coat a 6-dish muffin tin with cooking spray.
5. Whisk together eggs and milk in bowl, folding in quinoa mixture and cheese. Stir well and let some of the cheese melt.
6. Transfer to baking dish/muffin tins (and add panko/bread crumbs now if going to) and bake for 30-35 minutes, or until bread crumbs are browned.