Savory quinoa and spinach muffins with ricotta-lemon center and pepita crust

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Grease a 6-large-muffin tin with a little of the olive oil.

2. 2

   Place the quinoa in a small saucepan with the water and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

3. 3

   While the quinoa cooks, heat 1 tablespoon of the olive oil in a skillet over medium heat. Sauté the red onion for 3 minutes. Add the spinach and cook for 2 to 3 minutes until wilted. Add the garlic powder, a pinch of salt, and the black pepper. Remove from the heat and let cool slightly.

4. 4

   In a small bowl, mix the ricotta with the lemon juice, half of the lemon zest, 2 tablespoons of the Parmesan, and the chives. Set this creamy filling aside.

5. 5

   In a large bowl, combine the cooked quinoa, spinach-onion mixture, beaten eggs, almond flour, cornstarch, gluten-free baking powder, the remaining salt, 1 tablespoon of the olive oil, and the remaining lemon zest. Stir until you have a moist, even batter.

6. 6

   Divide half of the mixture among the 6 muffin cups. Place a spoonful of the ricotta filling in the center of each and cover with the remaining quinoa mixture.

7. 7

   Mix the pumpkin seeds with the remaining Parmesan and sprinkle over the muffins to create a light crust.

8. 8

   Bake at 190 °C / 375 °F for 22 to 25 minutes, until the muffins are set, golden around the edges, and lightly toasted on top.

9. 9

   Let them rest for 5 minutes out of the oven before unmolding. Serve warm so the ricotta center stays creamy.