Recipe: Soaked Quinoa Muffins
Necessary Equipment
  • Muffin tin ([where to buy|])
  • Cupcake liners, optional but real nice for quick clean up
  • 2 cups organic quinoa
  • 2 cups water
  • lemon juice, raw apple cider vinegar, yogurt or fresh whey
  • 2 cups bone broth ([learn to make it here|])
  • 3 pastured eggs
  • vegetables of choice, diced
  • meat of choice, diced
  • cheese, shredded
  • unrefined sea salt, pepper to taste (I did about 1 tsp each)
To soak quinoa (do this the night before you plan to cook them)
  1. Take 2 cups of quinoa and place in a bowl with 2 cups warm water. Add 1-2 TBL lemon juice, raw apple cider vinegar, yogurt or fresh whey. Cover and let sit overnight. Rinse with water until water runs clear.
  2. Preheat oven to 350
  3. Drain quinoa and rinse in a strainer
  4. Put 2 cups homemade chicken broth in a pot with 2 cups soaked and rinsed quinoa. Bring water to a boil and then reduce heat to low and cover; cook for 15 minutes
  5. Meanwhile, mix 3 eggs and whatever other ingredients you will be using in a large bowl
  6. Once quinoa is cooked, add to egg/veggie mixture and mix well
  7. Place cupcake liners in muffin tin or grease each tin with butter or coconut oil
  8. Scoop mixture into muffin pan and bake for 30 minutes or until golden brown
Recipe by Naturally Loriel at