This quick bread, from Deborah Madison’s tome Vegetarian Cooking for Everyone, is my favorite (and only so far) way to use quinoa on a regular basis. It's great with breakfast. The method is really easy and basic in terms of quick breads—fold wet ingredients into dry; bake. It calls for quinoa flour, the price of which gave me a seizure at the supermarket, so I’ve always just ground quinoa up in a coffee grinder and not had any problems. To Madison’s recipe, I added 1/2 t cardamom, which I think is nice, but not necessary. This can be made in a regular loaf pan (though you want the smaller of the two—I think it’s a one-pound loaf—and even so it will end up being a shallow loaf because this doesn’t make a ton of batter), muffin tins, or mini-loaf pans, which is my personal favorite.
Also, how about all these photographs?!
1 cup whole-wheat flour (or whole-wheat pastry flour, if you have it)
1 cup quinoa flour*
1/4 t salt
1 t baking soda
1/2 cup packed brown sugar
1/2 t ground cardamom (or cinnamon, or a few gratings of nutmeg)
1/4 cup melted butter or vegetable oil
1-1/4 cups plain yogurt
1 t vanilla extract
1 cup cooked quinoa**
Preheat oven to 375.
Combine the dry ingredients—the flours, salt, baking soda, brown sugar, and cardamom. In a separate bowl, combine the wet ingredients—the egg, butter, yogurt, and vanilla. Stir with a spatula until combined, then stir in the cooked quinoa.
Scoop the batter into greased and parchment-papered loaf pan(s) or muffin tins. Bake for 20-35 minutes, depending on pan size, until a toothpick comes out clean.
* Quinoa flour: make your own by grinding it in a spice grinder.
** Combine 1/2 cup dry quinoa with 1 cup water in a small saucepan. Bring to boil, and then simmer, covered, for 15 minutes, until the water is mostly absorbed. Drain excess water off before stirring into the batter.