Sunday, January 30, 2011

luscious lemon cupcakes and three legume quinoa

delightful. i enjoyed making these cupcakes as much as i did eating them.

lemon in the midst of winter is a great pick-me-up.


the vibrant color and citrus scent tickle me pink and inspired me to add raspberries to the icing. raspberry and lemon - need i say more?

many thanks to the lovely candice of chia seed me for sharing the recipe, and ms. isa, author of vegan with a vengeance for creating animal-free gems.

above is a quick quinoa i threw together with ingredients i had on hand. it went over with our friends just as well as the cupcakes and was really simple to make.

three legume quinoa

1 C quinoa, rinsed well
2 C filtered water
1 C cooked kidney beans
1/2 C fresh or frozen shelled organic edamame 
1/4 C fresh or frozen peas
1-2 garlic cloves, minced
italian seasonings, to taste
salt, to taste
olive oil

in a large saucepan over medium, heat 1-2 tsp olive oil and garlic a minute or two, stirring often.

add rinsed quinoa and toast about 5 minutes, stirring often.

add water and bring to a boil. cover, reduce heat and simmer 12 minutes.

add seasonings and legumes. cover and simmer 3-5 more minutes. quinoa is ready when all water has been absorbed and grain is "fluffy".

this salad is delicious served warm or chilled.

note: for a "crunchier" quinoa, use a bit less water. i usually cut back a tablespoon or two.

optional: add olive oil and/or balsamic vinegar. top with raw or toasted almonds or pepitas before serving.

+ highlighted hearts under an image indicate photos not taken by me. click for the source.


  1. yuummm, that salad looks amazing! Quinoa is so versatile :)

  2. i love quinoa and those cupcakes look delicious!

    Those were the first of Carmella's pizza crusts I've tried but I'm certainly convinced :-)

  3. those cupcakes look goooooooood!

  4. Beautiful shots and very tempting!

  5. Those cupcakes are gorgeous! Yummy quinoa dish!

  6. the pink cupcake would be perfect for valentine's day. pretty in pink.

    i want to get appetite for reduction. would love to know how you like the book.

  7. love both the cupcake and the quinoa salad, the kidney beans look like a lovely combination with quinoa, definitely going to try it!!! xox

  8. i'm making lemon cookies right now from the sweet gratitude cookbook, good minds think alike ;)

  9. Oh, how I adore lemon desserts and edamame! Edamame is rather difficult to find where I am, though. I shall have to check out my local Asian grocery stores!

  10. hey! those cupcakes look fab! i love lemony things :-) fab photos too!

  11. I loved making and baking fairy cakes as a child in England, it's funny and a shame how we've adopted the US generic name!


  12. I love these cupcakes! Beautiful colours! I have been wanting to make cupcakes for a long time. But it's hard if you don't have a muffin pan.

    This salad was definitely delicious!


  13. Those cupcakes look so cute! I'm a sucker for cupcakes so I'd snarf these. ;) And the quinoa salad looks great too.

  14. cupcakes brighten wintery days for that raspberry and lemon flavor..yum!

    Love that quinoa many goodies in there:)

  15. Hi Kelli, lost 5 lbs and as soon as I reach my goal, one of those cupcakes will be my reward!

  16. yum, i love kidney beans. and peas ;)

    those cupcakes look so delicious. i'm a big fan of lemon anything really.

  17. thanks, friends!=)

    bitt - i'd never seen the book.

    rick - those cookies sound yum. i'm using the lemon meringue recipe to make tarts tomorrow.=)

    cosmic - fairy cakes? i like it!

    judy - congrats! i may be posting a healthier lemon treat soon, if all goes as planned.


  18. ok, your legume quinoa bowl looks amazing!!
    Peace & Raw Health,

    Look for the @ sign by spurious ingredients
    Hope that the flour et all are organic and I won't comment on the sugar except that you can make your own powdered sugar and rice or almond milk w/o thickeners.Margarine is just plain bad regardless of its type. Palm is endangered, soy is toxic, canola is toxic the liver, olive is ok, what about using coconut oil

    CUPCAKE Ingredients

    1 1/3 cups all purpose flour
    1/2 teaspoon baking powder
    3/4 teaspoon baking soda
    1/4 teaspoon salt
    1/4 cup canola oil @@@
    2/3 cup plus 2 tablespoons sugar – I used organic cane sugar
    1 cup rice milk – I used almond milk, but I think these would turn out fluffier with rice milk
    1 teaspoon vanilla extract
    1/4 cup lemon juice
    1 tablespoon lemon zest
    1/4 cup Earth Balance@@@
    1/4 cup almond/soy milk@@@, especially soy, but if carrageenan is in this then it makes it more toxic
    2 tablespoons lemon juice
    2 cups powdered sugar, sifted
    Enough water to achieve desired consistency


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