For Gluten Free Quinoa Cornbread

Makes: 16 2-inch squares

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 

Serves 10

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


For Gluten Free Quinoa Cornbread
  1. Bring 1 cup of water to a boil in a 2-quart saucepot. Add quinoa and lower to a simmer. Cook, covered until all of the water is absorbed, about 15-20 minutes. Fluff with fork and set aside to cool.
  2. Preheat oven to 375 degrees Fahrenheit. Place canola oil in an 8-inch square baking dish and place inside heating oven.
  3. Combine cornmeal, quinoa flour, baking powder, salt and sugar in a large mixing bowl. Whisk to combine. Stir in cooled quinoa.
  4. Combine eggs and milk in a small bowl and whisk to combine.
  5. Add wet ingredients to dry ingredients and whisk to combine. Carefully remove the baking dish from the oven and quickly pour, and whisk the oil into the batter.
  6. Transfer batter back to hot baking dish and return to the oven for baking. Bake for 20-25 minutes until set and golden brown. Let cool slightly.
  For Pichuberry Stuffing
  1. Preheat oven to 350 degrees.
  2. Cut the cornbread into 1-inch cubes and place on a sheet pan.  Bake for 5-10 minutes, tossing as needed to dry out the bread cubes.  When dry and slightly golden, pull from the oven and set aside to cool.  Leave oven on.
  3. Heat canola oil in a large sauté pan over med-high heat.  When hot, add onion and celery and sauté until soft.  If the vegetables start to stick to the pan, add a little chicken stock.
  4. Add garlic, sage and thyme to the pan and heat until fragrant.  Set aside.
  5. Place eggs and remaining chicken stock in a large mixing bowl and whisk to combine. Add sautéed onion mixture, toasted cornbread and dried Pichuberry to the bowl.  Add salt and pepper to taste.  Mix to combine.
  6. Let mixture sit for about 5-10 minutes to absorb some of the liquids.  Transfer to a baking dish sprayed with a thin coat of canola oil spray.
  7. Bake for 40-45 minutes until golden brown on top and crisp around the edges.  Serve warm.
    Recipe from Manuel Villacorta, MS, RD author of Peruvian Power Foods and Whole Body Reboot.  

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