QUINOA SKILLET BREAD
Make and share this Quinoa Skillet Bread recipe from Food.com.
Provided by annh53182
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350F / 180 C degrees and place a rack in the top third. Butter a 10-inch oven-proof skillet (or equivalent baking dish). I used a cast-iron pan with 2-inch deep sides. Roughly ten minutes before you are ready to bake the skillet bread, while you are mixing the batter, place the skillet in the hot oven.
- In a large bowl stir together the flour, cornmeal, baking powder, baking soda, and dried herbs.
- In a separate bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again. Then add the wet ingredients to the dry ingredients and stir just until the batter comes together. It will seem very thin, don't worry.
- Pour the batter into the heated skillet. Pour the heavy cream into the center of the batter. Have faith, and do not stir. Carefully place in the oven and check after 45 minutes, the skillet bread is done when the top becomes lightly browned and the center just set. Somewhere between 45-60 minutes typically. I like to finish things up with a few seconds under the broiler to brown the top nicely. You can serve this I like this warm or at room temperature, sliced in a grid, sprinkled with a touch more salt (if needed).
Nutrition Facts : Calories 221.2, Fat 13.3, SaturatedFat 7.6, Cholesterol 71.2, Sodium 271.5, Carbohydrate 21.5, Fiber 1.9, Sugar 3.3, Protein 5.2
QUINOA BREAD RECIPE
This post includes how to make quinoa flour and then turn it into naturally gluten-free quinoa flour bread! This Quinoa Bread Recipe requires just 8 ingredients and no yeast for a naturally vegan, nutrient-dense, and high protein bread!
Provided by Olena Osipov
Categories Breakfast or Snack
Time 1h7m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F and grease 8" x 5" loaf tin with butter or coconut oil well.
- In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms. Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
- In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
- Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning.
- Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom. Bread should slide out and cool off completely before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 223 kcal, Sugar 2 g, Sodium 302 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 32 g, Fiber 3 g, Protein 7 g
SKILLET-TOASTED QUINOA
Provided by María Del Mar Sacasa
Categories Low Fat Kid-Friendly Wheat/Gluten-Free Quinoa Healthy Vegan Small Plates
Yield Makes 1 cup
Number Of Ingredients 1
Steps:
- 1. Cook the quinoa in a large nonstick skillet over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes. It will make slight popping sounds as it approaches being done. To best ascertain doneness, scoop out a teaspoon, cool it slightly, and taste it. Touching it directly in the pan will not be a sure test, as the quinoa will be releasing steam.
- 2. Remove the skillet from the heat. Season the quinoa to taste and serve as a side or proceed with a recipe.
ONE SKILLET MEXICAN QUINOA
With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
- Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g
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