I love quinoa. I make it with fresh chicken, mix vegetables & you name it. Here is one recipe i got it from whole food market.
This gluten-free updated version of classic cornbread has more flavor and texture than most, thanks to the cooked quinoa folded into the batter and sprinkled on top. Plus, quinoa is a healthy whole grain! Serve squares of it underneath, alongside or crumbled on top of beans, soup, chili, greens or roasted veggies.
3 cups corn flour (not cornmeal)
1 1/4 cups cooked quinoa, divided
2 teaspoons baking soda
1 teaspoon salt
2 cups low fat buttermilk
2 large eggs
Preheat oven to 350įF. Line a 9x9-inch baking pan with parchment paper or foil; set aside. In a large bowl, stir together flour, 1 cup cooked quinoa, baking soda and salt until combined, breaking up any lumps of quinoa, if needed. In a second bowl, whisk together buttermilk and eggs, add to flour mixture and stir just until combined. Transfer batter to prepared pan, spread out evenly and then scatter remaining 1/4 cup quinoa over the top. Bake until cooked through and golden brown around the edges, about 30 minutes.
Per serving (about 3oz/74g-wt.): 120 calories (15 from fat), 2g total fat, 0g saturated fat, 30mg cholesterol, 350mg sodium, 21g total carbohydrate (3g dietary fiber, 2g sugar), 4g protein
Edited by: VIRGO2010 at: 4/19/2010 (16:31)
| current weight: 155.0