Cranberry Orange Loaf

Name: Cranberry Orange Loaf
Ingredients: ⅔ cup (160 mL) white or golden quinoa; ⅔ cup (160 mL) white or golden quinoa; 1⅓ cups (330 mL) water; ½ cup (125 mL) orange juice; ¼ cup (60 mL) vegetable oil; 2 large eggs; 1 Tbsp (15 mL) grated orange zest; 1 tsp (5 mL) pure vanilla extract; ½ cup (125 mL) all-purpose flour or tapioca flour; ½ cup (125 mL) all-purpose flour or tapioca flour; ⅓ cup (80 mL) white or cane sugar; ⅓ cup (80 mL) white or cane sugar; 2 tsp (10 mL) baking powder; ¼ tsp (1 mL) salt; 1 cup (250 mL) dried cranberries

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This loaf has the perfect amount of sweetness, allowing the flavors of cranberry and orange to shine through. To make this gluten-free, use tapioca flour instead of all-purpose flour.

Ingredients

⅔ cup (160 mL) white or golden quinoa
1⅓ cups (

Cake
Gluten-free
Vegetarian

Method

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave on the burner, covered, for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F (180°C). Lightly g