Quinoa Cornbread Muffins with Black Beans, Arugula and Parmesan Recipe

Ingredients

• Quinoa Cornbread with Black Beans, Arugula and Parmesan (Gluten Free)
• 1 + 1/2 cups cooked quinoa
• 1 + 1/4 cups whole grain cornmeal (I used 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
View Full Recipe at Inspired Edibles