I’ve been trying to come up with creative ways of giving Andrew his veggies. He has been really picky lately and it can get frustrating when it seems like he’s not getting any of his veggies in. Tonight I got lucky and he was chowing down on some green beans I boiled in water and coconut oil- made me smile inside! But for the days I am not so lucky, I am going to turn to these soaked quinoa muffins that I got inspired by a good friend of mine
. They look like muffins, are finger friendly and yummy- all things that are appealing to toddlers!
These have a nice savory taste to them and if you make sure to soak your quinoa the night before, you will be making these little puppies extremely digestible and extra nutritious. Grains contain phytic acid. Phytic acid is a mineral inhibitor… meaning it blocks mineral absorption! What’s the use of eating something nutritious when most of the nutrients are not even making it to where they need to be?
When we break down that phytic acid by soaking grains over night in an acidic medium we enable ourselves to absorb more minerals which I’m sure we can all agree, is most desirable. I feel it’s especially important to do this for young children since their bodies are still developing and they may not be able to digest foods as well as adults.
If you forget to soak them, no worries. They are still just as good and yummy.
Another cool thing about this recipe is you can mix and match with whatever veggies, meat and cheese you have hanging out in the fridge or cater it to which foods your little one loves. For this recipe I used organic spinach, yellow onion, ham and goat cheddar cheese. I did not really measure out any of the veggies but I’m assuming it was around 1/4 cup to 1/2 cup each. I also cooked my quinoa in homemade chicken stock because it gives it an extra nutrient boost.
Sonja (who inspired me with this recipe) mentioned different combinations like a mushroom and swiss quinoa muffin or adding bacon to it. Umm…yum! Let your imagination run!
Recipe: Soaked Quinoa Muffins
- 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)
- 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.
- Preheat oven to 350
- Drain quinoa and rinse in a strainer
- 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
- Meanwhile, mix 3 eggs and whatever other ingredients you will be using in a large bowl
- Once quinoa is cooked, add to egg/veggie mixture and mix well
- Place cupcake liners in muffin tin or grease each tin with butter or coconut oil
- Scoop mixture into muffin pan and bake for 30 minutes or until golden brown