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1
Rinse and prepare the quinoa according to directions using the water measurements above.
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2
Once the quinoa is done, turn off the heat and leave the covered saucepan on the burner for another 10 minutes.
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3
Fluff with a fork and allow the quinoa to cool.
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4
(Do not rush this.
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5
).
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6
Preheat the oven to 350 degrees Fahrenheit.
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7
Lightly grease the bottom and sides of two 1-dozen non-stick cupcake pans (no flour) or use cupcake wrappers.
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8
Combine the milk, eggs and vanilla in a blender or food processor.
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9
Add 2 cups of cooled, cooked quinoa and blend until smooth.
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10
Add the olive oil and melted butter and blend to incorporate.
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11
In the meantime, mix together the sugar, cocoa, baking powder, baking soda and salt in a mixer bowl.
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12
Add the contents of the blender and mix well.
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13
Scoop the batter with an ice cream scoop into the cupcake pans.
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14
Bake for 16 to 20 minutes or until the cupcakes bounce back when lightly pressed.
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15
Remove from the oven; cool completely in the pan before serving.
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16
Frost if desired.
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17
(These are delicious without frosting as well.
-
18
).
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19
Store in a sealed container in the refrigerator for up to 1 week, or freeze for up to 1 month.
