Quinoa corn bread

Yield: 6 Servings

Measure Ingredient
2 cups Corn meal
1 cup Quinoa meal *
1 teaspoon Salt
½ teaspoon Baking soda
1½ teaspoon Baking powder
1 tablespoon Honey or brown sugar
1 large Egg; beaten
3 tablespoons Butter or bacon fat, melted
2½ cup Buttermilk
4 ounces Canned chopped green chilies OR- jalapeno-tomato-relish


Preheat oven to 425 F. Prepare quinoa meal by grinding raw quinoa in a blender. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9" x 9" pan or greased muffin tin until golden (about 25 minutes).

Serve hot, with lots of butter. For a spicier variation add optional green chilies or jalapeno-and-tomato relish.

Source: Ancient Harvest Quinoa recipe leaflet Typed for you by Karen Mintzias

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