Chocolate Quinoa Cake

The Food52 headline for this recipe was "This Super-Fudgy Flourless Chocolate Cake Has a Genius Star Ingredient". Yup. Click-bait, but it worked and I clicked, and read with interest the popularity of this (Passover-friendly) cake from Paula Shoyer’s newest cookbook The Healthy Jewish Kitchen. 

If that wasn't interesting enough, it turns out that she took her inspiration from Canada's own Quinoa Sisters. Made in a food processor, baked in a Bundt pan, the unique texture is mysterious and satisfying. 

I'll be making this again and again - how about you?

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Quinoa

Quinoa is considered to be an ancient grain - though experts hasten to point out that it is actually a seed. They are considered to be a protein and are gluten-free.

This "Moroccan" Quinoa pictured here is perhaps unusual for a side dish accompanying chicken. It is enhanced by the use of butter, honey, cinnamon and pistachios - almost sounds like a dessert, right? In truth, I think it would be a great breakfast!

If you haven't yet added quinoa to your menus - for breakfast, salads, dinner or desserts - read on.

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Moroccan Chicken on Quinoa

A delicious meal using quinoa - ever popular partly because it is considered to be a protein and gluten-free.

The butter, honey, cinnamon quinoa pairs well with the Moroccan spices (cinnamon, ginger, turmeric, coriander) that flavour the chicken. You'll make this time and time again!

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