I hope you will enjoy my just baked quinoa, olive and caramelised onion loaf. I gathered most of the ingredients today from our Byron Farmers’ Market. In particular, I wanted to create something extra special with Grumpy Grandmas olives and olive oil – a highlight of my market shop and a wonderful example of what our Northern Rivers Food region has to offer.
1 tablespoon best ever olive oil 2 large brown onions, peeled 2 stalks fresh rosemary, leaves only 1 tablespoon coconut sugar 2 tablespoons white balsamic vinegar 1/2 teaspoon aluminum free baking powder 1 cup white quinoa, washed well, drained 1cup water 1 dessertspoon organic butter 1 tablespoon psyllium husk 1/2 teaspoon salt 4 large eggs 1 teaspoon harissa paste 1cup organic full fat cows milk 1/2cup semi dried tomatoes 1cup pitted black olives 1 dessertspoon pepitas 1 dessertspoon assorted sprouts Extra pitted black olives, sliced
Preheat oven to 170 C. Line a loaf pan with baking paper, no oil required.
In a food processor fitted with the chopping blade, finely slice the onions using the slicing blade at 1.5 or very fine.
Heat oil in a large skillet or frypan. Add onions and rosemary and sauté on a medium-low heat for 10 minutes. Be careful not to brown. Add sugar and vinegar.
Continue to sauté on low heat for 10-15 minutes until caramelised.
In a medium saucepan, bring 1 cup of water and 1 cup of quinoa to the boil.
Reduce heat and simmer until par boiled. About 7 minutes.
Transfer the quinoa to the onions, cover with a lid and remove from heat.
This will allow the quinoa to steam and absorb the rich and sweet flavour of the onions.
Stir in the butter until melted. Set aside to cool.
Whisk eggs with harissa. Slowly add the milk and whisk until light and fluffy.
Add the cooled quinoa and onion mixture to the eggs.
Add psyllium husk and salt and stir gently. Fold in the olives and semi dried tomatoes.
Transfer the mixture to the lined loaf pan. Smooth evenly with a spatula.
Scatter the top with pepitas, sprouts and olives – as below.
Bake for 40 minutes or until an inserted skewer comes out clean.
Allow to cool on a cake rack, then lift from loaf pan.
Baking healthy loaves for my friends and clients has become a much loved pastime. In the beginning of my healing cuisine journey c. 1999 it was such a challenge to work out how to make wheat free, yeast free or dairy free breads and cakes. I have been mucking around with what was once an unheard seed called quinoa for decades, and have also used plenty of millet and buckwheat. These days there are so many grains and seeds to play with, yet the challenge remains to get the consistency of bread that most of us crave.