Ancient Harvest

Cheesy Quinoa and Parsley Loaf

A savory quinoa bread loaf with a crunchy quinoa topping makes for a delicious any-time bread. Get the recipe by @therealkaylacappiello.

Preheat oven to 400.
In a small pot, bring ¾ cup dry quinoa and 1 ¾ cups of water to a boil.
Continue to cook on low heat, covered, for 15 minutes until all liquid is absorbed and quinoa is light and fluffy.
While the ¾ cup of quinoa is cooking, add the extra ¼ cup of dried quinoa to a frying pan and cook on medium heat for 4 to 6 minutes until quinoa is brown and toasted. Set aside and this will go on top of the bread batter before baking.
In a medium bowl mix together onion powder, garlic powder, parsley, cornmeal, gluten free flour, and baking powder.
In a separate medium bowl mix together olive oil, salt, eggs, yogurt, milk, cheddar cheese and parmesan cheese.
Combine both bowls and slowly wet and dry ingredients together.
Once all the wet and dry ingredients are combined, add the cooked quinoa and continue to fold until the quinoa is fully mixed in.
Prepare the loaf pan by lightly spraying with cooking spray to avoid any sticking. Then add the batter evenly into the pan. Top with ¼ cup of toasted quinoa, pressing it into the batter lightly.
Bake loaf for 45 minutes.
After 45 minutes, remove the loaf from the oven. Transfer to a cooling rack and let the loaf cool for about 10 to 15 minutes before slicing and serving!