Quinoa Cornbread with Pumpkin

So I know that we’re not in Fall anymore BUT, there is always a need for more things pumpkin. And more things with quinoa too! This is the perfect marriage.

Quinoa Cornbread with Pumpkin

This cornbread is both sweet and savory with hints of homemade pumpkin pie in the background. The perfect side dish to chili or your favorite soup. It would even be good alone with additional syrup on top…or am I the only one into that sort of thing? Cornmeal comes in both blue and yellow and quinoa comes in red, white and black. Feel free to mix it up and make one gorgeous looking cornbread!

Serves 8

PPV: 4 per slice
Protein: 4 grams per slice

Ingredients:

1/2 cup dry quinoa
1 cup water

1 cup cornmeal
1/3 cup rolled oats, ground into flour
1 1/2 tablespoons flaxseed, ground
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pure vanilla extract

1/2 cup canned pumpkin puree, not pumpkin pie mix
1 cup fresh apple juice
1/4 cup real maple syrup

Directions:

Cook the quinoa: boil the one cup of water, add the quinoa, reduce to a simmer, cover for 15-20 minutes until the water is gone and the quinoa is fluffy.

While the quinoa is cooking combine the cornmeal, ground oat flour, ground flaxseed, baking powder, baking soda and cinnamon.

Have I mentioned that I just got a Vitamix?? It’s the best thing EVER! It can do so much! It deserves it’s own blog so I’ll save that for later. For now, watch it create oat flour in five seconds.

Ready???

Set???

Go!!! Viola!! Amazing.

In a separate bowl, mix the pumpkin puree, apple juice, maple syrup and vanilla.

Combine wet and dry ingredients with a fork, fold in the quinoa. The mixture should be thick but add a little water if its too stiff. Spread batter into a parchment paper lined cast iron skillet or 8×8 inch pan. Bake for 25 minutes at 350 degrees. Allow to cool for 10 minutes before slicing. Then dig on in!