Quinoa is not a grain but a seed, although it is used in virtually all the same ways as other whole grains. Before cooking, rinse grains well to remove their natural resin coating and prevent a bitter taste. You can even cook it in your rice cooker.
WHEAT-FREE CHOCOLATE QUINOA CAKE
2/3 c. quinoa
1-1/3 c. water
1/3 c. milk
4 eggs, beaten
1 tsp. vanilla
3/4 c. butter, melted and cooled
1-1/2 c. sugar
1 c. cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
Lightly grease two 8 inch round cake pans. Line the bottom with parchment paper.
Bring quinoa and water to a boil. Cover and simmer for 10 minutes. Turn off the heat and leave to sit for another 10 minutes. Fluff with a fork and allow quinoa to cool.
Combine the milk, beaten eggs and vanilla in a blender. Add the cooked quinoa and the butter; combine to blend until smooth.
In a medium bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add contents of the blender to above mixture and mix well. Divide the batter between the two pans and place on center oven rack. Bake for 40 to 45 minutes. Allow to cool.
You can frost this cake and serve as a layer cake, or simply shake some cocoa powder and/or icing sugar over the two cakes and serve that way.
Staff recipe from Gateway Group’s 50th Anniversary Cookbook, 2015
Rhonda Pineau, Cookbook Project Coordinator