Red Quinoa and Cherry Muffins

Beets

Featured Ingredient: Beets

I made these in honor of Valentine's Day this year, with their warm pink color studded with deep red cherries it just seemed an appropriate way to start you and your loved one's morning off right with a healthy breakfast before loading up on wine, chocolate, and other guilty pleasures.

In honor of Valentine's Day, I wanted to make these muffins as red as I could using nature's palette, so I chose beets. I had food coloring but considering these muffins have a number of natural power food ingredients like quinoa and beets, I couldn't bring myself to enhance them with artificial food color.  Make no mistake these muffins are not savory but have a sweet cinnamon flavor are loaded with satiating fiber.

Red Quinoa and Cherry Muffins
1 cup red quinoa rinsed
1 8 oz. can Beets undrained
1/4 grapeseed oil
2 cups all purpose flour
3/4 cup turbinado sugar
1 1/2 tsp baking powder
2 tsps cinnamon
1/2 tsp salt
3/4 cup dried cherries
3/4 cup beet puree
1 egg
1 tsp pure vanilla extract
1-2 tbsp grape juice

Preheat oven to 350F.  Cook quinoa according to package directions until tender.  Grains should separate when mixed.  Best way to judge doneness is there are little white rings around each grain.  You will end up with a little more quinoa than you need for the recipe.  Spread out on a baking sheet lined with parchment paper to cool.

Meanwhile brush a standard 12 cup muffin pan with cooking spray and puree beets with juice in a food processor until smooth.

In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, salt and dried cherries.  Add 2 cups cooked quinoa.

In a small bowl whisk together oil, egg, beet puree, vanilla extract and grape juice (optional).  I added grape juice for a little extra sweetness and red color.

Add wet mixture to dry mixture and stir until combined.  Do not over mix. Divide mixture among muffin cups.  I had batter for a little more than 12 muffins.

Bake until a toothpick inserted in the center comes out clean about 25-30 minutes.  Rotate your pan in the oven, 1/2 way through bake time. Cool muffins in pans 5 minutes then remove to a wire rack to cool completely.

Red Quinoa and Cherry Muffins

This recipe is linked to: Tastespace Breakfast Club #9
and Fuss Free Flavours

White Bean Salad

Navy Beans and Sliced Beets

Featured Ingredient: Goya Navy Beans, Del Monte Sliced Beets

Another Christmas has come and gone. I had promised some new uncanny goodies in my last post and I intend to deliver.

This one my mother used to call "Vinegretas." I'm sure it has many other names depending on the family, but to make life easier for the English speaking folks, let's just call it White Bean Salad.

This is a staple at my Christmas Eve Dinner. I serve it along with Breaded Filet of Lemon Sole. It is a my go-to side dish and would actually be good any time of year.  It is a healthy, hearty, filling salad with tender and toothsome textures and little bit of crunch.  The hard boiled eggs add creaminess to the dish.  If you are looking for a taste of no nonsense old country cuisine... this salad is for you.

White Bean Salad - Makes 4 Servings

1 15.5 oz can navy beans (or any small white bean) - drained and rinsed
1 8.25 oz. can sliced beets  - diced
1/2 cup diced dill pickle
1cup frozen peas and carrots (you can also substitute a can of these in a pinch)

1-2 hard boiled eggs finely chopped (depending how much egg you like)
Salt and Pepper to Taste
1 to 2 tbsps olive oil for "Shine"

In a small bowl combine beans, diced beets and pickle.

My husband has one of those dicer tools and he goofs on how much better his "knife skills" are than mine. I prefer a more homemade look and I can achieve similar cut sizes without using the tool. The diced beets and pickles looked like shimmering jewels atop little bed of pearls (see below). And in nature, precious jewels don't come in uniform size.

White Bean Salad... In Progress

Hard boil eggs.  Put eggs in cold water and bring to a boil.  Reduce to rolling boil and boil 5 minutes.  Take eggs off heat and let sit in the hot water off the heat for 15-20 minutes. Remove eggs and run under cold water.  Peel eggs and finely chop

Boil the frozen peas and carrots until tender. Drain.

Add peas and carrots and eggs to bean mixutre. Toss salad.  Season with salt and pepper. 

Finish with 1 to 2 Tbsp Olive Oil.  Toss once more to coat.  The "shine" recommendation came from my grandmother as it gives the salad a nice glossy sheen.

The beets also give the salad a pretty pink tint, along with your fingers!