Ingredients
⅔ cup white or golden quinoa
1⅓ cup water
⅓ cup milk
4 large eggs
1 teaspoon pure vanilla extract
¾ cup butter, melted and cooled
1½ cups sugar
1 cup cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Preparation
In a medium saucepan, bring the quinoa and the water to a boil. Cover, reduce to a simmer, and cook for 10 minutes. Remove from the heat and, leaving the saucepan covered on the burner for another 10 minutes, fluff the quinoa with a fork and allow to cool. Combine the milk, eggs, and vanilla in a blender or food processor. When cool, add 2 cups of cooked quinoa and the melted butter to the mixture in the blender and blend until smooth. Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Pour the contents of the blender into the bowl of dry ingredients and mix well. Divide the batter evenly between two 8-inch round cake pans that have been lightly greased and lined with parchment on the bottoms or fill cupcake tins lined with papers about ¾ of the way to the top. Bake the cakes at 350 degrees F for 40 to 45 minutes or bake the cupcakes at 20-25 minutes. A knife or toothpick inserted into the center of the cake should come out clean. Allow the cake to cool completely before frosting if desired.
