It’s no big secret – I love Magic Meat. So much so that we have some kind of variation of it about every 10 days, if not weekly. I’ll use ground beef, chicken, turkey, sausage, pork, veal, elk, bison, duck, venison, or lamb as at the protein with an innumerable combination of vegetables. Normally I make two pounds of meat, combining a slightly fattier animal with a leaner one. Recently I found the ground elk / Italian sausage duo to be ridiculously delicious, and Mr. Musky concurred. Lucky for him, there’s just two of us for the summer, so I can stretch the meat into two distinctly different meals, which is how I came up with these little gems.
Quinoa Muffins house everything you need in a meal: healthy carbohydrates, plenty of nutrient dense vegetables, protein and healthy fat from both the meat and the quinoa, and rich, satisfying flavor….