Zucchini Cupcakes With Greek Yogurt Frosting

1 6 ounce carton plain fat-free Greek yogurt 2 tablespoon light agave nectar or 3 tablespoons powdered sugar 1 teaspoon vanilla

These slightly sweet cupcakes can double as morning muffins with a simple drizzle of honey.

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For 1 cup cooked quinoa, rinse 1/3 cup quinoa. Place in a small saucepan with 2/3 cup water. Cook according to package directions. Cool. Measure out 1 cup. Use any remaining cooked quinoa in salads.