This is an invention, based loosely on time spent wandering the echoing hallways of cornbread and quinoa recipes online. If it doesn't suit you, maybe you'll be more interested in trying this one by Heidi Swanson, or a sprouted quinoa recipe over at Pattycake, or the simplest of simplest provided by Whole Foods.
Quinoa Cornbread II
0.75 cup quinoa, rinsed
1.5 cups hot water
pinch of salt
1 cup coarse cornmeal
1.25 cups milk
1 Tbsp white vinegar
1 cup whole wheat flour
0.5 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar (or less, to taste)
2 large eggs, beaten
2 Tbsp oil
0.3 cup corn kernels (frozen is fine)
0.3 cup chopped scallion
2 Tbsp butter
There are a couple prep steps to this recipe. First, cook the quinoa in the water, with a pinch of salt. This involves rinsing the quinoa for a couple minutes under running water. Then toast the rinsed quinoa in a hot saucepan until it smells nutty (only a couple minutes). Add hot water and salt, bring all to a boil, then cover, reduce to simmer, and cook for about 15 minutes.
While that's happening, mix the milk and vinegar, and pour over cornmeal in a bowl. Let this sit while you do the rest of the prep and the quinoa is cooking.
In a dry bowl, stir together flour, baking powder and soda, salt, and sugar. In a second bowl, whisk eggs and oil together. Once all the prep is done and the quinoa is finished cooking, heat your skillet pan in the oven at 375F with the butter. While the butter is melting, mix all your various bowls together: dry ingredients, milky cornmeal, eggs, and corn and scallions. Pour into the hot skillet; the butter might sizzle and run up the sides around the mix - do not stir! Top with a couple grinds of pepper if you like, then pop it back in the hot oven for 30-45 minutes. I realize that's a big window, but all ovens are different and it's worth checking to make sure your bread is done perfectly. The edges should be brown and crispy, and the centre should be set.
We'll be eating this tonight with beer-glazed black beans and steamed rainbow chard on the side. Perfect meal for the blustery wintry night out there!
