Makes 16 two-inch squares
Manuel Villacorta, author of the book Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-aging Secrets from the Amazon to the Andes, gave us this delicious recipe to share in this book. It was created to accompany the quinoa and pichuberry chili on page 155.
1 cup water
½ cup quinoa
¼ cup olive oil
1½ cups cornmeal (medium-ground)
½ cup quinoa flour
1½ teaspoons baking powder
1 teaspoon salt
¼ cup sugar
2 eggs
1¼ cups milk
1. Bring water to a boil in a saucepan over medium heat. Add the quinoa and lower the heat to a simmer. Put the lid on and cook until all the water is absorbed (about 15 minutes). Fluff with a fork and set aside to cool.
2. Preheat the oven to 375ºF.
3. Place the olive oil in an 8-inch square baking dish, and put inside the oven.
4. Put the cornmeal, quinoa flour, baking powder, salt, and sugar in a large bowl. Whisk to combine and stir in the cooled quinoa.
5. In another bowl, combine the eggs and milk.
6. Add the wet ingredients to the dry ingredients and whisk to combine.
7. Carefully remove the baking dish from the oven and quickly pour the oil into the batter. Stir well.
8. Transfer the batter to the hot baking dish, and bake for 20–25 minutes, until set and golden brown.
9. Let cool slightly before serving.
Use any color of quinoa you prefer or have at hand. Regular cream-colored quinoa will go unnoticed in the batter, but red or black quinoa (or a combination) will make this cornbread colorful and fun. Besides boosting its nutritional value, quinoa will impart an interesting texture to this bread.