Thermomix Savoury Quinoa Muffins

I love Quinoa, as well as it's well rinsed, many times to avoid any aftertaste and these Thermomix Savoury Quinoa Muffins are delicious! Great for breakfast, packed lunch or a snack.

Thank you Denise for testing these for me!

If you don't have a Thermomix you can still make these, you just need to chop and mix things by hand or in your food processor.

📖 Recipe

Thermomix Savoury Quinoa Muffins

Maria Bravo

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Ingredients

  

• 120 g quinoa
• 55 g mature cheddar you can use any cheese you prefer, add more to make it extra cheesy
• 55 g Gruyère cheese
• 50 g cooked ham or bacon, or pancetta, or serrano ham, or ham hock or, of course, chorizo. Check out my guide to pressure cook gammon
• 1 onion
• 1 medium carrot
• 1 smallish courgette
• 1 handful fresh parsley or fresh coriander
• 1 red pepper or pepper of the colour of your choice, optional
• 2 whole eggs
• 2 egg whites make it four eggs in total if you want it eggier
• Salt to taste
• Black pepper to taste

Instructions

 

• Start by cooking the quinoa, 120 g quinoa, rinsed, then soaked for a few hours (even if pack says there is no need), then rinsed again and cooked in the basket with 800 g of stock (feel free to add a whole garlic for flavour): 19 mins, Varoma, speed 2.5. If it is still too crispy, increase by about 4 minutes. Reserve.
• Preheat oven to 200ºC
• Wash and dry bowl and grate chunk mature cheddar + chunk gruyere (or cheeses of your choice if you like milder cheeses): speed 8 until you hear a change of sound. Reserve.
• Chop ham (a good thick slice or a few smaller ones, to your taste): 3 seconds, speed 4.
• Chop 1 onion + medium carrot + 1 smallish courgette + 1 handful parsley (or coriander) + (optional) pepper of your choice: 7 seconds speed 5. Reserve.
• Add the eggs (2 whole eggs + 2 egg whites, but if you want it more eggy just add 4 whole eggs in total, forget about separating), a bit of salt and freshly ground black pepper: 10 seconds, speed 5.
• Add the reserved ingredients (vegetable mix + quinoa + cheese + ham): 10 seconds, speed 3 (I can't remember if I did this in reverse). Make sure it's all well mixed with the spatula, pour into individual holes of greased muffin tin. Bake for about 20-25 minutes. You may need more or less depending on the oven. Cool, remove and eat. They keep well for 1-2 days and I bet they would freeze for lunch boxes.

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Check out all my Thermomix recipes, you can save the egg yolks for the Thermomix Ham Hock Egg Muffins and you might love the Cheesy Chorizo Crustless Quiche.

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