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Salad & Other Things: with Sumo Salad

Quinoa Muffin

Healthy eating is important to us here at Sumo and we like to think we cater for most dietary requirements such as vegetarians, vegans, gluten free customers, and anyone else with a special request. Hence, this month we would like to share with you a gluten-free muffin recipe which we bake at different times for our special customers.
These healthy muffins include the amazing super grain, quinoa, which we have talked about in the past, and which is included in some of our beautiful salads. It is a very versatile and also, surprisingly, an ancient grain which dates back to the Incas. You can Google it to find out more about it, and also pick up some more delicious ideas on how to add it in to your diet.
One of our oldest and most cherished customers, Stephanie, has recently borrowed a book from the Takapuna Library on Quinoa and has raced home to cook up some yummy treats. I hope we get to sample some! Hurry up Stephanie! Anyhow, I hope you really enjoy these lovely butter-free and flour-free savoury muffins. Serve with a light green salad and relish or chutney of your choice. Jacqui.

2 cups cooked quinoa (follow the instructions on your packet)
2 whole eggs
4 egg whites
1 cup grated tasty cheese
2 Tbs olive oil
125g chopped mushroom
1 large leek, washed well and chopped
1 medium zucchini, grated
1/4 cup parsley
2 Tablespoons grated parmesan cheese
Salt and pepper

Preheat oven to 180 Celsius and spray your muffin tins (I made six large muffins but of course you can do multiples of six).
Soften mushrooms and leeks in a small pan (do not brown). In large bowl add cooked Quinoa, eggs and whites, zucchini, both cheeses, cooked mushrooms and leeks, parsley, and salt and pepper.
Mix by hand until just blended. Place mixture in your sprayed muffin tins and bake 20-25 minutes or until nicely browned on top.

Sumo Salad Café, 67 Hurstmere Road, Takapuna.
Phone 09 489 7866. Email

by Channel Editorial