For Gluten Free Quinoa Cornbread
1/2 cup dry quinoa
1 cup water
1/4 cup canola oil
1 1/2 cups cornmeal (medium ground)
1/2 cup quinoa flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup granulated sugar
2 eggs
1 1/4 cups milk of choice
For Pichuberry Stuffing
1 recipe quinoa cornbread (above)
2 tablespoon canola oil
1 large onion, chopped fine
5 stalks celery, chopped fine
3 cloves garlic, crushed
1 ½ tablespoons chopped fresh sage
1 ½ tablespoon chopped fresh thyme
3 cups chicken stock
2 eggs
1 cup dried Pichuberry
Salt and pepper to taste
Canola oil spray