By Alex Abley, Pastry Chef, Railtown Cafe
Yields 12 muffins.
Quinoa (1 ¾ cup)
Raw spinach (3 cups, chopped)
Onion (1 large)
Cherry tomatoes (2 cups, halved)
Basil (2 sprigs, chiffonade [chopped long])
Salt (1 tsp)
Cheddar cheese (2 cups, diced)
Garlic powder (1 tsp)
Chili flakes (1 tsp)
Rice flour (¼ cup)
Chop the large onion and cook low and slow until caramelized. Set aside.
Bring 3 ½ cups water to a boil. Add quinoa, cover and cook on low heat for 12 minutes. Turn heat off, and allow quinoa to steam while covered for 10 minutes. Allow to cool.
Toss cooled quinoa with garlic powder, chili flakes, salt and rice flour.
Whisk eggs and combine with quinoa mixture.
Add spinach, caramelized onions, tomatoes, cheese and basil.
Portion the mixture into a greased muffin tin (or half-sphere silpat mold as they do at Railtown Café).
Bake at 325°F for 35 minutes.