Gluten Free Quinoa Cornbread Muffins with Black Beans, Arugula and Parmesan

We all love a freshly baked cornbread straight from the oven. All the more if it's topped with generous chunks of spicy jalapeno and a warm pat of melting butter (who doesn't right?). Lately, visions of plump juicy black beans tossed into the mix is just something that's hard to let pass by, most especially if it's making all the rave in almost every baking sites there is.

Thinking about these perky fiber-rich fellows dotting the muffin tops doesn't leave little to the imagination. We all have to act out these kinds of fantasies. Think about all those mouthwatering goodness dipping below the surface and some dancing on top. How can we ever say "No" to that? Baked quinoas taste so good it's like discovering a couple of long lost family members with a ready and steady gut for all things baked in sheer mouthwatering pleasure.

Without further ado, here's the recipe for Gluten Free Quinoa Cornbread with Black Beans, Arugula and Parmesan:

What You Need:

• 1 + 1/2 cups cooked quinoa
• 1 + 1/4 cups whole grain cornmeal (use medium grind)
• 1 cup cooked black beans, thoroughly rinsed if using canned
• 1.5 ounces (40 grams) grated Parmesan cheese
• 2 Tbsp coconut palm sugar or sugar of choice
• 1 Tbsp finely minced fresh arugula + more for topping
• 1/2 tsp sea salt
• 2 tsp baking powder
• 2 tsp baking soda
• 1 cup milk or milk beverage substitute of choice
• 2 eggs
• 2 jalapeno peppers, seeded and minced (or to taste)
• 4 Tbsp olive oil

Serving: Makes 12 regular-sized muffin

Notes:

Quinoa increases about 4 times in volume when cooked. A 1/2 cup of dry quinoa should generate about 2 cups of cooked quinoa. Use 1 cup of dry ones when preparing this recipe to create leftovers for quinoa salad. Simply pop leftovers in a sealed container in the fridge until you are ready to use it.

If heat is not your thing, simply skip the jalapeno pepper and add another tablespoon of minced arugula if you wish. You may like using fresh jalapeno peppers but you could equally use bottled and sliced jalapeno peppers here as well.

Directions:

Heat oven to 375 F

Cook quinoa according to package directions (generally 1:2 ratio quinoa to water) and allow the cooked quinoa to cool.

In a large bowl combine cooked and cooled quinoa, cornmeal, Parmesan cheese, sugar, salt, baking powder, baking soda and arugula stirring to combine.  Add 3/4 cup black beans (reserving the other 1/4 cup for topping) and stir gently to combine taking care not to mash the beans.

In a separate bowl lightly beat eggs and whisk in milk, jalapeno peppers and olive oil.

Add wet ingredients to dry mixing only until combined.

Divide batter among 12 gently oiled silicone muffin cups (silicone liners).  Top each muffin with a few more black beans and some additional pieces of torn arugula.

Place quinoa cornmeal muffins in oven and bake for 18-20 or until firm to the touch and golden brown.

Allow muffins to slightly cool first before unmounting – With all that being said, don't forget to enjoy!


- Miss D.