I have really enjoyed guest blogging this month on quinoa, and I really hope that every one liked it as much as I did! Quinoa has been a great one to feature, and if you peruse the internet you will be able to find MANY more recipes and fun ways to try it.  I strongly encourage you to continue to educate yourself on foods and their benefit to your body, you will reap the rewards with a long, healthy life!

Now back to quinoa:) Quinoa is a great substitute for ingredients like white rice, pasta, etc. Kicking these foods to the curb and substituting with quinoa can help you manage your hunger and weight long term. It adds much needed fibre, iron and a kick of protein to your diet to help kick start your metabolism. Another cool thing is that when blended, quinoa can be used as a thickening agent in baking!  That brings me to the recipe for today…I’m giving you a special treat to end the month, and at only 60 calories per cupcake, don’t feel guilty.

Mini Chocolate Cupcakes with Avocado Icing

Ingredients:

2/3 cup water

1/3 cup quinoa

1/4 cup reduced-fat sour cream

1/4 cup liquid honey

1 large egg

1 large egg white

3 tbsp grapeseed oil (or vegetable oil)

1/2 tsp pure vanilla extract

1/3 cup sifted unsweetened cocoa powder

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

for icing:

1 ripe avocado

1 tbsp liquid honey

1 tsp pure vanilla extract

1/4 cup unsweetened cocoa powder

Directions:

1 – Preheat oven to 350F.  Line a 24 cup mini muffin pan with paper liners.

2 – For the cupcakes, in a medium saucepan, bring the water and quinoa to a boil.  Reduce to a simmer, cover and cook for 15 minutes.  Remove from the heat and let sit with the cover on for another 15 minutes.  The quinoa must be extra fluffy.

3 – In a blender, combine sour cream, honey, egg, egg white, oil and vanilla.  Blend until combined.  Add 1/4 cup of the quinoa and blend until completely smooth.  Repeat adding 1/4 cup quinoa, pureeing after each addition, until all the quinoa has been added.

4 – In a medium bowl, whisk together the cocoa, baking powder, baking soda and salt until no lumps of cocoa powder remain.  Add the pureed mixture.  Stir just until blended.  Divide the batter evenly among the cupcake liners.

5 – Bake for 12 to 15 minutes, until a toothpick inserted in the center of a cupcake comes out clean.  Cool in the pan.

6 – For the icing, peel the avocado and in a small bowl, mash it with a fork until no big lumps remain.  Place in a blender with the honey and vanilla.  Puree until smooth.  Add the cocoa powder and blend until completely incorporated.  Transfer the icing to a piping bag.  Pipe the icing onto the cooled cupcakes.

Credit to the Quinoa Revolution cookbook

Thanks for keeping up with the month of quinoa everyone!

- ML (guest blogger)