Fry the chopped onion in butter until golden brown in a large
saucepan. Turn the heat to low then add the quinoa into the
butter and mix well. Add the honey, salt and warm milk. Stir
slowly until the quinoa begins to thicken, about 5 to 10 minutes.
Remove from heat and then slowly add the well beaten eggs
and baking soda. Mix well then pour into a greased 8” x 12”
pan or a 2 ½ liter greased round or oval casserole.
Batter will be about 2” thick. Bake uncovered for 50 minutes
in a flat pan or 1 hour in a casserole at 325 degrees Fahrenheit.
Spoon out and serve with butter or ghee for dairy free, yogurt,
or sour cream if dairy allowed. Great split in half and broiled
with cheese if diet allows dairy. Or split and toast in a
toaster oven and serve topped with a poached egg.
May make half of the recipe. Pour into greased 8 x 8 pan
and bake 30 - 35 minutes.
Contributed by Tania Hughes
Variation: Use corn grits in place of the
quinoa. Bake 45 minutes in the flat pan. Yummy!