Not only do some of them travel around the world- some are avid organic gardeners, some are active volunteers and some are inspiring athletes!
What they all have in common is that they like to cook or want to learn more (which is why they come to the class!)
I first introduced quinoa to them some time ago as an alternative to rice. Many of them have since requested new ways to use quinoa and now it is a staple in our menus. We have used it in stews, casseroles, salads and now, cupcakes!
Quinoa is a super food for all ages, be sure to try this and see how you can get a little of this goodness in a delicious bite!
Gluten-free & Delicious!
Adapted from Quinoa 365 by Patricia Green and Carolyn Hemming.
This is an easy recipe that results in a delicious, soft chocolate cupcake with no hint of the quinoa hidden inside. A nice little surprise in the lunch box or serve as a dessert- warm from the oven, topped with a spoonful of ice cream!
1/3 cup quinoa
2/3 cup water
1 cup milk or soy milk
2 eggs
1 tsp vanilla
1/3 cup melted butter
3/4 cup cocoa
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat and simmer for 10 minutes. Turn off heat and leave covered for another 5 minutes and allow to cool.
2. Preheat oven to 400 degrees. Place cupcake liners in muffin tins.
3. Combine milk, eggs and vanilla in a blender or food processor. Add cooked quinoa and butter and continue to blend until smooth (really keep it running for a few minutes to get a smooth consistency).
4. Mix together the sugar, cocoa and baking powder and salt in a medium bowl. Add contents of the blender and mix well. Pour the batter into the cupcake liners (about 3/4 full or slightly more- they don't rise much). And bake for 20-24 minutes, or until you press lightly on top and it springs back. Allow to cool. Refrigerate or freeze any leftovers.
