Quinoa Dosa is a healthy dosa version made with quinoa replacing rice for making dosa. Quinoa Dosa is an alternative to regular dosa, and this quinoa dosa can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.

This is a great option for people who wants to eat dosa but keep calories low. Quinoa Dosa does not add much calories as regular dosa so people on diet can eat without any guilt. This batter is to be fermented for 8 hours to rise and becomes ready to use.

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About Quinoa Dosa

Quinoa Dosa is made using quinoa, idli rice, urad dal and fenugreek seeds. These ingredients come together to make a healthier version of regular dosa that tastes good. Quinoa gives nutrition and replaces rice so that you get better health benefits.

Quinoa Dosa is a healthy variation for breakfast. This quinoa dosa is a great alternate to the usual dosa batter so do try this.You can use the same batter for both idli and dosa as you prefer.

Quinoa is high in protein and has better nutritional value than regular rice. Urad dal makes the batter soft and fluffy when ground properly. The fenugreek seeds adds flavour and helps in fermentation. When you spread the batter thin on the tawa it becomes crispy outside.

I make quinoa dosa because my family likes healthier options but still want to enjoy dosa. It tastes just as good as regular dosa and you don't feel guilty eating it. 

Quinoa Dosa Ingredients

• Quinoa - I used quinoa as the main grain. It replaces most of the rice and gives better nutrition and protein to the dosa.
• Idli rice - I added some idli rice because it helps with fermentation and texture. It balances quinoa nicely.
• Urad dal - I used urad dal for softness. It is grind well and makes the batter fluffy and airy when fermented.
• Fenugreek seeds - I used fenugreek seeds. They add flavour and helps in fermentation process.
• Salt - I used salt to taste. Add based on your preference.

How to make Quinoa Dosa Step by Step

1.Soak rice and quinoa together for at least 3-4 hours. Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 minutes for grinding.

2.Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 minutes.

3.Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.

4.Close with lid and set aside for 8 hours for fermenting.This is how the fermented batter will look after 5 hours. Mix well. The batter will be thick.

5.As we need to thin the batter, transfer half of the batter or as needed to a separate container, add water to it. The batter should be flowing as shown.Heat a dosa tawa, take a ladle full of batter add 2 ladles on the tawa and spread it thin like this.

6.Drizzle oil and cook until it starts to brown. Flip over and cook for 2 seconds then fold and serve.

Serve hot!

Expert Tips

• Soak together - I soak quinoa and rice together for 3 to 4 hours. This helps them grind together smoothly and ferment nicely.
• Grinding time - I grind quinoa and rice for 30 to 40 minutes. Don't rush because smooth batter makes better dosa. Grind urad dal separately for 30 minutes until it is light and fluffy.
• Add water carefully - I sprinkle water as needed while grinding. Don't add too much or the batter becomes wet and thick. It should be thick and smooth.
• Fermentation matters - I let the batter ferment for 8 hours because that is enough time for good fermentation. Cover with lid and set in warm place. This makes it fluffy.
• Thin the batter - I add water to half the batter before spreading because it needs to be thin and flowing. The batter should spread easily on the tawa.
• Spread thin - I use ladle and spread the batter thin on hot tawa. Thin dosa comes out more crispy and tastes better than thick ones.

Serving and Storage

Serve this hot with sambar and chutney or idli podi. It tastes best when fresh and warm. Storage is not recommended, leftover batter in fridge and it stay good for 2 to 3 days.

FAQS

1. Can I reduce soaking time?

Soaking for 3 to 4 hours is must. Shorter soaking time makes grinding difficult and the batter will not be smooth.

2. How do I know if the batter is  fermented well?

When fermented properly the batter rises up and smells nice and sour. You see small bubbles on top.

3. Can I use regular rice instead of idli rice?

You can use regular rice but idli rice work better for fermentation and texture.

4. Can I add more quinoa?

Yes you can use more quinoa but keep some idli rice because it helps with fermentation.

5. How thin should I spread the dosa?

Spread it as thin as you can. Thin dosa becomes crispy and tastes much better than thick ones.

If you have any more questions about this Quinoa Dosa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Quinoa Dosa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Quinoa Idli is a healthier version of idli made with quinoa instead of rice for making idli. The idlis come out fluffy and light with nice texture. This quinoa idli can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.

Quinoa Idli is a healthier version of idli made by replacing major portion of rice with quinoa in the regular making of Idli. Quinoa Idli is a delight for people on diet, diabetics as it does not add as much calories as the regular Idli. Quinoa Idli is relished with sambar, chutney or idli podi.

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About Quinoa Idli

Quinoa Idli is made by combining quinoa, rice, urad dal and fenugreek seeds. Quinoa adds nutrition and all the ingredients bind together well and makes the idli soft.

This idli batter is made by grinding quinoa and rice together, then mixing with ground urad dal and fenugreek seeds. This batter is to be fermented for 8 hours to rise and become fluffy. The idlis steam cook till they are done and comes out soft and spongy.

Fenugreek seeds helps the fermentation process, you soak and grind separately each ingredient to reach perfect consistency. The quinoa and rice batter id grind together till smooth. The urad dal and fenugreek batter ground till fine and smooth.

The fermentation takes 8 hours and the batter rises and becomes light. The texture becomes fluffy and spongy from fermentation. When you steam cook them they come out soft inside. The idlis stay light and not heavy like regular ones because of quinoa.

I love making idli batter using millets, and I prefer making these quinoa idli for breakfast as well as for dinner options.

Similar Recipes

• Tomato Quinoa Recipe
• Quinoa Dosa
• Quinoa Chocolate Cake
• Quinoa Kheer Recipe
• Quinoa Muffins Recipe

Quinoa Idli Ingredients

• Quinoa - I used quinoa as main ingredient. It replaces major portion of rice and adds nutrition.
• Idli rice - I used idli rice. It helps bind ingredients and make idlis fluffy.
• Urad dal - I used urad dal. It bring fluffiness and helps idlis rise during cooking.
• Fenugreek seeds - I used fenugreek seeds. They add flavour and help in fermentation process.
• Salt - I used salt to taste. Add based on your preference.

How to make Quinoa Idli Step by Step

1.Soak rice and quinoa together for at least 3-4 hours. Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 minutes for grinding.

2.Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 minutes.

3.Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.

4.Close with lid and set aside for 8 hours for fermenting.This is how the fermented batter will look after 5 hours. Mix well. The batter will be thick.

5.Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.

6.Steam cook for 10 minutes or until a spoon or inserted inserted into the idlis comes out clean with sticking. Then its done. Switch off. Remove the idli plates, dip a spoon in water.

7.Using the spoon remove the idlis. Transfer to hot box

Serve hot with chutney and sambar!

Expert Tips

• Soak properly - I soaked quinoa and rice together for 3 to 4 hours. Both should be soft enough to grind smooth.
• Grind smooth - I grind both batters till completely smooth. Add water slowly and only when batter stick to sides. Don't add too much water.
• Separate grinding - I grind quinoa-rice batter and urad dal-fenugreek batter separately. This helps each reach perfect consistency and texture.
• Ferment properly - I fermented for 8 hours in closed container. The batter will rise and become thick and fluffy.
• Grease idli plates - I greased plates with oil before pouring batter. This help idlis come out easily without sticking.
• Check doneness - I insert a spoon into idli after 10 minutes. If it comes out clean thats the right stage to stop cooking.

Serving and Storage

Serve this hot with sambar and chutney or idli podi. They taste best when freshly steamed. You can store leftovers in container at room temperature for one day. 

FAQS

1. Can I use regular rice?

Idli rice work best for fluffy texture. Regular rice might work but idlis does not come out as soft and fluffy.

2. What if batter does not ferment properly?

Make sure container is in warm place. Fermentation needs warm temperature to ferment properly. Try in warm corner or use oven light.

3. Can I reduce soaking time?

Soaking for 3 to 4 hours is minimum. Shorter soaking time make grinding difficult and batter not smooth.

4. How long can I keep the batter?

Fermented batter stays good for 2 to 3 days in refrigerator. After that it starts to spoil so better to make idlis fresh.

5. Can I make without fenugreek seeds?

You can skip fenugreek but it help fermentation. Without it fermentation might be slower so better to add.

If you have any more questions about this Quinoa Idli  Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Quinoa Idli  Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Tomato Quinoa is a tangy, spiced meal made by cooking quinoa and tempering it with onion, tomatoes, spices and veggies. Tomato Quinoa is a healthier version of tomato rice with its fibre content and a filling treat for people on diet and diabetes.

You can make this in 30 minutes and it comes out delicious and satisfying. This is quite healthier version of tomato rice because quinoa has more fibre and protein. It is filling and good for people on diet and those watching blood sugar.

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About Tomato Quinoa

Tomato Quinoa is made using quinoa grain, tomatoes and simple spices. Quinoa is cooked soft and fluffy first. Then fresh tomatoes are cooked down with onions, garlic and spices like sambar powder and cumin. This is a good option when you want something quick and nutritious to eat.

The texture is light and fluffy. Each grain of quinoa stays separate and doesn't clump together. The quinoa absorbs all the spice flavours. It is a flexible recipe which can be adjusted to your taste. The tomato masala coat every grain has tangy taste from tomatoes and warm spice flavour from sambar powder.

You can add in vegetables of your choice like carrot, brinjal, beans and small onion. They gives taste and nutrition, also cook the vegetables until soft but do not overcook. The dish tastes good hot or warm and pairs well with papad. It is simply a great option for a light satisfying meal.

I usually make this for healthy meal with more nutrition. My family love it because it feel different from regular dal rice. The combination of quinoa and sambar spices feels fresh and interesting.

Similar Recipes

• More quinoa recipes here
• Coconut quinoa
• Quinoa kesari
• Curd quinoa
• Lemon quinoa

Tomato Quinoa Video

Tomato Quinoa Ingredients

• Quinoa - Quinoa is used as main grain for this dish. It has high fibre and protein which makes it healthier than rice.
• Tomatoes - Tomatoes are added for tangy flavour and soft texture. Fresh tomatoes give natural taste to the masala.
• Onion - I used onion as base for tempering. It is soft and blends well with tomato masala.
• Garlic - I added garlic for aroma and flavour.
• Green chilli - I used for spice and freshness. You can add more or less based on how spicy you like it.
• Sambar powder - This give all the sambar spice flavours at once and warm flavour. It gives authentic taste to tomato masala.
• Cumin seeds - I used cumin seeds for tempering and aroma. They give nutty flavour to the dish.
• Clove and cinnamon - I added these for warmth and depth. They make the masala taste richer and more complex.
• Coriander leaves - I used coriander leaves at end for fresh taste. They add colour and light flavour.
• Oil - I added oil for cooking quinoa and tempering spices. It help flavours release and masala cook well.

How to make Tomato Quinoa Step by Step

1.Measure and take quinoa in a bowl, rinse it well. Drain and set aside.

2.Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking. Simmer the flame and cook covered for 15-20 minutes.

3.You will see a small tail coming out and quinoa should have absorbed all the water. After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.

4.Heat oil in a pan - add clove and cinnamon, then jeera let it splutter. Add green chilli and garlic fry for a minute.

5.Then add onion fry until transparent then add chopped tomatoes saute till mushy.

6.Add sambar powder, give a quick saute then cook covered for few minutes until its mushy and raw smell leaves completely.

7.Add cooked quinoa, toss well finally add coriander leaves give a quick toss and switch off.

Serve hot or warm with papad.

Expert Tips

• Rinsing - I rinse quinoa well before cooking. This removes any dirt and helps it cook evenly and taste clean.
• Toasting - I toast quinoa in oil for minute before adding water. This help grains stay separate and fluffy after cooking.
• Checking - I check quinoa after 15 minutes to see if water is absorbed fully. If moisture is still there, I cook for 5 more minutes.
• Tomato masala - I cook tomato masala until completely soft and mushy. Raw smell should not be there and it should blend well.
• Mixing - I add quinoa to warm masala and toss gently. This helps masala coat grains without breaking them.

Serving and Storage

Serve this hot with pappad or vadagam. It just tastes best when warm and fresh. Leftovers can be stored in refrigerator for 2 days. While reheating add little water and heat gently. Mix well before serving again.

FAQS

1. Can I buy quinoa?

Quinoa is available in most supermarkets and online stores now. Look in the healthy food or grain section. 

2. Can I use rice?

You can use but it is a different dish, rice don't have the same fibre as quinoa. 

3. How to find if quinoa is cooked properly?

Small tail comes out from each grain, it should look fluffy and grain stay separate. 

4. Can I add vegetables?

Yes you can add vegetables, add them when you fry onions so they cook with masala. They add crunch and taste good.

5. Is tomato quinoa good for diabetics?

Quinoa have low glycemic index which good for blood sugar. But check with doctor for your diet. It healthier choice than white rice.

If you have any more questions about this Tomato Quinoa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Tomato Quinoa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sambar Quinoa is a meal made with quinoa rice and sambar with tempered spices. You can simply serve it with pappad or vadagam on the side. Quinoa is light and nutty so it blends well with sambar spices. It is little different from regular sambar rice and filling too.

Sambar Quinoa is perfect filling meal for people on diet and diabetics. This is good option when you want something quick and nutritious to eat. The whole meal comes together in just 35 minutes from start to finish. Serve it hot with ghee drizzle and it stays warm for good time.

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About Sambar Quinoa 

Sambar Quinoa is made using quinoa and toor dal cooked together with spices and vegetables. The base flavour comes from bisi bele bath powder which has all the sambar spices already mixed. Tamarind water adds tangy flavour and brings out the taste well. 

Quinoa and dal absorbs all the spice flavours. It is a flexible recipe which can be adjusted to your taste. The mustard seeds and curry leaves in the tempering gives nice aroma and crunch. Peanuts add little richness and mild sweetness to balance the spices. 

You can add in vegetables of your choice like carrot, brinjal, beans and small onion. They gives taste and nutrition, also cook the vegetables until soft but do not overcook. The roasted spice powder is important because it gives strong flavour. 

I usually make this for a healthy meal that tastes like sambar but with more nutrition. My family loves it because it feels different from regular dal rice. The combination of quinoa and sambar spice feels fresh and tasty.

Similar Recipes

• Bisi Bele Bath Recipe
• Bisi Bele Bath Masala Powder
• Tomato Quinoa
• Quinoa Chocolate Cake
• Quinoa Dosa

Sambar Quinoa Ingredients

• Quinoa - I used quinoa as the main grain which is high in fibre and protein. It cooks soft and absorbs all the flavours really well.
• Toor dal - I added toor dal for nutrition and to make the meal more filling. It cooks together with quinoa and adds creaminess.
• Ghee - I used ghee for flavour and richness in the meal. It makes the final dish tastes rich and more satisfying.
• Tamarind water - I added tamarind water for tangy flavour which balances the spices nicely.
• Bisi bele bath powder - This gives all the sambar spice flavours at once. It has chilli, coriander, fenugreek and other spices mixed together.
• Onions - I used small onions for mild onion flavour without overpowering the spices.
• Carrot - I added carrot for sweetness and nutrition and nice colour.
• Beans - I added beans for texture and to make the meal more complete and nutritious.
• Salt - I added salt for balancing all the flavours in the meal.
• Oil - I used oil to temper the mustard seeds and curry leaves at the end.
• Mustard seeds - I add mustard seeds in the tadka for nice flavour.
• Curry leaves - These give aroma and for fresh taste. It gives nice flavour.
• Peanuts - I add in some roasted peanuts for crunch and mild sweetness that balances the spice.

How to make Sambar Quinoa Step by Step

1.Measure and get ready with the ingredients. Rinse rice and dal first and keep it ready. Heat oil in a pan - add small onions saute for a minute.

2.Then add the vegetables saute for a while then add quinoa and dal, give a quick mix.Add water.

3.Pressure cook for 4 whistles in low medium flame. Now take bisi bele bath powder.

4.Add it to rice mix well then add water.

5.Add tamarind water and mix well to a goey consistency. Add required salt

6.Mix well.Add ghee and let it boil in simmer. Heat oil + ghee in a tadka pan add mustard seeds and curry leaves, let it splutter.

7.Add peanuts fry until browned.Add the tadka to bisi bele bath and mix well.

Serve hot with a drizzle of ghee and chips!

Expert Tips

• Rinse well - I rinse quinoa and toor dal under water before cooking. This removes any dust and helps them cook evenly.
• Quick sauté - I saute onions for just one minute before adding other vegetables. This keeps them with a slight bite and texture.
• Pressure cook - I cook on low medium flame for 4 whistles. This ensures even cooking without breaking down the ingredients.
• Mix spices - I add bisi bele bath powder and mix it well with the cooked quinoa. Let it absorb the flavours for a minute.
• Tamarind blend - I add tamarind water and stir to get gooey consistency. The spices should coat everything nicely.
• Ghee boil - I add ghee and let it boil on simmer for nice flavour. Do not add too much or it becomes very oily.
• Tadka finish - I temper mustard seeds and curry leaves until they splutter well. This gives nice aroma and crackle to the dish.

Serving and Storage

Serve this hot with pappad or vadagam. It tastes best when warm and fresh. Leftover can be stored in refrigerator for two days. While reheating add little water and heat gently. Mix well before serving again.

FAQS

1. Can I use regular rice?

Yes you can use basmati rice or any white rice. It will work the same way but quinoa is healthier.

2. Where do I get bisi bele bath powder?

You can buy from stores or I have recipe to make it at home. Homemade version is better.

3. Can I skip the toor dal?

No dal is important as it adds creaminess. You need it for proper texture.

4. How do I adjust the spice?

You can use less bisi bele bath powder if you prefer milder taste. Start with less and add more.

5. Is it good for diabetics?

Yes quinoa have low glycemic index and high fibre which make it good for diabetic diet.

If you have any more questions about this Sambar Quinoa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sambar Quinoa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Quinoa Muffins is made using cooked quinoa, wheat flour, sugar, butter and rising agents. It comes out soft and delicious, has nice golden crust on top. It has a mild nutty flavour from the quinoa. It is little different from usual muffins and nobody guesses that there is quinoa in it.

It makes a nice treat for people on diet, kids like the soft texture and mild sweetness in it. It feels light and healthy but still very satisfying. It brings a nice healthy change to regular cake routine. This is usually made for breakfast or as a tea time snack. 

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About Quinoa Muffins

Quinoa Muffins is a simple baked treat made with cooked quinoa and whole wheat flour. Instead of using only flour, quinoa is added for nutrition and texture. This makes the muffin more wholesome and nutritious. It is soft inside and has a nice tender crumb.

The texture depends on how well you mix the batter. If mixed until smooth and lump free, the muffins come out soft and fluffy. The quinoa gives a mild nutty flavour which blends well with wheat flour. Brown sugar add a slight caramel taste enhances the overall flavour nicely.

There are small variations you can try with this recipe, add chocolate chips for more richness. Few even add nuts or tutti frutti for extra texture. You can serve it plain or pair with a cup of tea or milk. It is a flexible recipe which you can adjust based on your preference and what you have at home.

I usually make this when I want a quick healthy treat for the family. Instead of making same cake again, this is like different idea to try.

Similar Recipes

• Tomato Quinoa
• Quinoa Chocolate Cake
• Quinoa Dosa
• Quinoa Idli
• Quinoa Kheer Recipe

Quinoa Muffins Ingredients

• Wheat Flour - I added whole wheat flour as it gives a wholesome, nutty taste. You can use all-purpose flour if you prefer.
• Cooked Quinoa - I added quinoa for nutrition and texture. It gives the muffins a light, fluffy crumb and make them more filling.
• Brown Sugar - I used brown sugar for sweetness and caramel flavour. You can use white sugar or cane sugar if you prefer.
• Curd - I used curd to keep the muffins moist and tender. It also helps bind the ingredients together nicely.
• Milk - I used milk to adjust the batter consistency. Add little by little until the batter is in pourable consistency.
• Butter - I used butter for richness and flavour. You can use oil if you prefer instead of butter.
• Baking Powder and Baking Soda - I used these for rising and making the muffins fluffy. They help the muffins puff up nicely while baking.
• Vanilla Essence - I added this for flavour. It gives a light sweet aroma which pairs nicely with quinoa.

How to make Quinoa Muffins Step by Step

1.Measure and take quinoa in a bowl, rinse it well. Drain and set aside.

2.Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 minutes.

3.You will see a small tail coming out and quinoa should have absorbed all the water.After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.

4.To a mixing bowl - measure and add wheat flour, add cooked quinoa to it. Add baking powder, soda and required salt to it.

5.Mix well and set aside.In another mixing bowl add sugar. I used brown sugar, you can use cane sugar or even white sugar.

6.Add curd and butter to it.

7.Whisk well, add vanilla essence and cinnamon powder to it.

8.Now add this  mixture to flour mixture. Mix well.

9.Add milk and mix well to get a smooth lumpfree batter. Line muffin liners in muffin pan.

10.Scoop out the batter and fill in the liners till ¾th. Bake in preheated oven at 180 deg C for 15-20 minutes. Check the doneness by inserting a toothpick in the center and the top should be golden.If the toothpick inserted inside comes out clean, then its done if its sticky then bake fore few more minutes.

Cool down then store in airtight container.

Expert Tips

• Cooking - I rinse quinoa well before cooking. Toast it lightly then cook with water until all the water is absorbed and small tails come out.
• Fluff After Cooking - I let the cooked quinoa sit for 10 minutes before fluffing it up. This helps it cool and separate nicely.
• Mix Batter Smooth - I mix the wet and dry ingredients until smooth and lump free. This ensures even texture throughout the muffins.
• Correct Consistency - The batter should be pourable not too thick. Add milk little by little to reach the right consistency.
• Bake Until Golden - I bake at 180 deg C for 18-20 minutes until golden brown. Baking time may vary based on muffin size so check and adjust accordingly.

Serving and Storage

Serve these warm or at room temperature, these muffins taste great on its own or enjoy the muffins with tea or coffee. I like to serve it plain or with some milk. These keeps well in room temperature for 2 days. 

FAQS

1. Can I add chocolate?

Yes, chocolate chips tastes very good in this recipe. Kids usually prefer that.

2. Can I replace jaggery with sugar?

Yes you can use brown sugar or regular sugar, but taste will be little different.

3. Why my muffins turn so hard?

It may happen due to overmixing the batter or overbaking. Mix gently and check bake time.

4. Can I replace butter?

Yes you can just use oil instead of butter. It work just as well and give similar results.

5. How to know when muffins are baked?

You can also check by inserting a toothpick and if it come out clean, they are done.

If you have any more questions about this Quinoa Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Quinoa Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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