Cheese quinoa and parsley loaf

This bread is hands down one of the best things I’ve made all summer... my sister can vouch for that too. When we were kids we used to love cheddar bay biscuits, so basically any bread that is fluffy and cheddar favored and brings us back to that cheddar biscuit flavor is hands down a winner for us. 🧀🍞

This bread is Gluten free, healthy, vegetarian and low fat since I used fat free cheddar, fat free greek yogurt and oat milk! It takes about 15 minutes to prep.

#recipe

🌿Ingredients

1 cup @ancientharvest Quinoa

2 tsp onion powder

2 tsp garlic powder

2 tbsp dried parsley

1/2 tsp salt

1 cup cornmeal

1/4 cup gluten free flour

2 tsp. baking powder

2 large eggs

1/3 cup olive oil

1 cup fat free greek yogurt

1/3 cup oat milk

1 1/2 cups fat free shredded cheddar cheese

2 tbsp Parmesan cheese

🌿Instructions

1. Preheat oven to 400.

In a small pot, bring 3/4 cup dry quinoa and 1 3/4 cups of water to a boil.

2. Continue to cook on low heat, covered, for 15 minutes until all liquid is absorbed and quinoa is light and fluffy.

3. While the 3/4 cup of quinoa is cooking, add the extra 1/4 cup of dried quinoa to a frying pan and cook on medium heat for 4-6 minutes until quinoa is brown and toasted. Set aside.

4. In a medium bowl mix together onion powder, garlic powder, parsley, cornmeal, gluten free flour, and baking powder.

5. In a separate medium bowl mix together olive oil, salt, eggs, yogurt, milk, cheddar cheese and parmesan cheese.

6. Combine both bowls and slowly wet and dry ingredients together.

7. Once all the wet and dry ingredients are combined, add the cooked quinoa and continue to fold until the quinoa is fully mixed in.

8. Prepare the loaf pan by lightly spraying with cooking spray to avoid any sticking. Then add the batter evenly into the pan. Top with 1/4 cup of toasted quinoa, pressing it into the batter lightly.

9. Bake loaf for 45 minutes. Let cool for 10 minutes before serving.