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Natalie’s Strawberry Rhubarb Quinoa Bread

April 22, 2012

Natalie is the coolest, we can’t thank Sean enough for introducing us. We’re identical in many ways, so it’s refreshing to be able to say ‘ME TOO” or ‘I AGREE” so often. She was telling me how she was recently introduced to quinoa, of course that warranted a recipe.

If you are not familiar with quinoa, read up. It’s a great source of protein. It’s a bit awkward though, looks like frog eggs to me (sorry). But taste like a nutty couscous, in other words, heaven.

Biggest problem with this bread is the cook time. Rhubarb and strawberries hold a ton of water, so it’ll make it a tad soupy in the middle.

Perhaps next time I’ll try to dry out the ingredients a bit (maybe bake the strawberries and rhubarb for 15 minutes or so before folding in?). If you like your bread mushy, then who cares.

Look at these strawberries!! Aren’t they huge?! Yes, I wash my hands by the way. Everything in Georgia is bigger I am convinced. Truck tires, pumpkins, bugs and now strawberries. Do they put steroids in the water?

  • 1 c. of quinoa (cooked as per directions)
  • 2 c. of flour (I did 1 c. whole wheat, 1 c. all-purpose)
  • 1 ¾ c. dark brown sugar
  • 2 ¼ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 2 tsp vanilla
  • 2 eggs
  • 1 c. buttermilk (or yogurt if you want to be healthy)
  • ¾ c. chopped rhubarb
  • 1 c. chopped strawberries

Combine dry ingredients in one bowl. Mix liquids in another bowl. Fold wet ingredients into dry ingredients. Fold in strawberries and rhubarb last. Bake 375 degrees for 1 hour, possibly longer if you use a big loaf pan. This will make 2 average sized loaves. For muffins, it’ll be about 15-20 minutes.

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