My mom-in-law has osteoporosis. Nothing new here: she's a woman in her late fifties, and she has been lactose intolerant for years. I've got used to cook considering her needs, adding new calcium-rich ingredients as much as possible, and avoiding those she can't have. Only recently have I discovered quinoa to be one of those miraculous foods - providing very needed calcium in a light way. I love quinoa for its versatility. How cool is a grain that works for both sweet and savoury dishes? Susan of Food Blogga, is hosting a food blogging event to alert women to the potential risks of osteoporosis and encourage them to take steps to protect their bones at every age. Today, I'm posting a savoury quinoa recipe to enter the amazing food event Beautiful Bones, and join the movement to prevent Osteoporosis.
Tuna Quinoa Muffins
Adapted from Chucrute com Salsicha
1 can tuna in olive oil (best quality), drained
1 1/2 cup (cooked) quinoa
1/2 cup milk
1 cup all-purpose flour, sifted
2 Tbsp olive oil
1 tsp baking powder
1 tsp lemon zest
1/4 cup cilantro, chopped
1/4 cup chives, chopped
Salt and ground pepper
Preheat oven to 360ºF/180ºC. Combine dry ingredients in a large bowl, whisking together flour and baking powder with the lemon zest. In another bowl, mix the tuna, olive oil and fresh herbs. Beat in the eggs with a pinch of salt. Add the milk, and the cooked quinoa. Season to taste. Mix in the flour mixture. Do not over work. Place the batter in a silicone muffin pan. Bake for 25 minutes or until cooked through. Serve immediately, with a green salad or together with broccoli soup.