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Quinoa Cornbread

Quinoa is an awesome, non- meat source of all 8 essential amino acids, and it also just happens to have a high moisture content. That makes it a great addition to cornbread because it keeps it rich and moist. Next time you are making quinoa for another OTL recipe, make a few extra cups and freeze in a ziplock to use in this recipe when you want cornbread with dinner.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Side Dish
Ingredients Method

Ingredients
  

  • 2 cup(s) buttermilk or milk plus 1 Tbsp. lemon juice
  • 2 egg(s)
  • 3/4 cup(s) sucanat or other sugar
  • 1 1/4 cup(s) quinoa cooked
  • 1 1/4 cup(s) cornmeal flour
  • 1/4 cup(s) corn meal
  • 1 1/2 cup(s) whole wheat pastry flour or just whole wheat, or Gf mix
  • 2 tsp baking soda
  • 1 tsp salt

Method
 

  1. Prep Work: Rinse quinoa to lessen bitter taste if desired. (I personally have never noticed a difference but some people do.) Cook quinoa in small pan with 2x as much water; bring to boil then simmer with lid on for 15-20 min. Quinoa kernels will pop when done. (see OTL video Cooking Quinoa)
  2. Preheat oven to 350 degrees. Grease a 9x9 baking pan lightly with oil.
  3. Mix buttermilk, eggs, sucanat (sugar) and quinoa. Sprinkle flours, corn meal, baking soda and salt over the top; blend all together just until combined. Pour into prepared pan.
  4. Bake 30 minutes or until brown on edges. (adapted from wholefoodsmarket.com)