Quinoa Cornbread Recipes

HERBED QUINOA

Steps:

• For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
• For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
• Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

GLUTEN-FREE QUINOA CORN BREAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch baking pan.
• Combine cornmeal, quinoa flour, baking powder, salt, and baking soda in a bowl.
• Mix buttermilk, egg, butter, and honey together in a separate bowl. Pour over cornmeal mixture; mix the two together. Pour into the greased baking pan.
• Bake in the preheated oven until top is golden, about 25 minutes.

QUINOA CORNBREAD

Steps:

• Preheat the oven to 350 degrees.
• Roughly ten minutes before you are ready to bake the bread (while you are mixing the batter) place the one Tablespoon butter into a 7 x 11 glass baking dish and put the dish into the hot oven.
• In a small bowl stir together the flour, cornmeal, baking powder, and baking soda.
• In a large bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again.
• Then add the dry ingredients and stir just until the batter comes together.
• The batter will be very thin.
• Pour the batter into the heated dish.
• Drizzle the heavy cream all over the batter, but do not stir. Carefully place in the oven and check after 45 minutes.
• The bread is done when the top becomes lightly browned and the center just set, somewhere between 45-60 minutes.
• If you want, you can finish with a very short time under the broiler to brown the top nicely.
• Serve warm, and enjoy!