Quinoa, the superfood darling that’s taken the world by storm, isn’t the first thing you’d think of when it comes to dessert. Sure, there are plenty of wholesome quinoa puddings more akin to oatmeal than custard, and baked goods made with quinoa flour ground so finely you’d never know it was there. If you search for “quinoa cakes”, you’ll pull up hits for savory patties served on a bun with lettuce and tomato. Though I have no doubt that would be delicious, I’m more interested in the sweeter side of this pseudocereal right now.

Toasted Quinoa Pound Cake is an understated sensation for every occasion. You’d be forgiven for thinking it was a flat quick bread at a glance, fashioned into a loaf and cut into thick slices.

Whole grains aren’t exactly synonymous with decadence, and that’s not a knock on the concept either. In the face of holiday excess, I’d rather a less opulent indulgence to quell sweet cravings. However you want to rationalize it, you’ve got it. Everyone knows that quinoa is high in protein and fiber; it’s a much smarter, more satisfying choice than another slice of pumpkin pie! There’s no fooling the avid sweet tooth, though; a fair measure of sugar means there’s no mistaking a slice for an austere energy bar.

Why and How to Toast Quinoa

Much like the difference between sugar and caramel, it all starts with the same ingredient and differs with technique. Toasting quinoa unlocks a whole new depth of flavor, enhancing its inherent nutty, cereal notes, all while transforming it from pale beige to golden-brown. This process also removes moisture to give it a crunchy exterior. From there, it can be used as a substitute for breadcrumbs, topping for salads, mix-in for granola, and in my kitchen, an addition to cake batter.

There’s more than one way to toast quinoa…

The “best” approach is whichever method you’re willing to try!

• In the oven: Preheat your oven to 375 degrees and line a sheet pan with a silicone baking mat. Spread out your cooked quinoa in as thin a layer as possible. Bake for 30 minutes, stirring every 10 minutes.
• On the stove top: Place the cooked quinoa in a large non-stick pan with a splash of olive oil. Cook over medium heat, stirring frequently, for 10 – 15 minutes.

Let cool and store in an airtight container in the fridge for up to 5 days. It will soften over time but still be much more flavorful than plain cooked quinoa.

Serving Suggestions

As an everyday snacking cake, there’s nothing wrong with grabbing a slice without any fanfare. Its simplicity is a big part of its charm. Dense and tender, the crumb has a uniquely chewy quality to it, both soft and sturdy at the same time. Flecked with orange zest and a touch of almond extract, it can also play nicely with just about anything else you throw at it. I have yet to find a bad combination, but a few of my favorite suggestions include:

• Top with whipped coconut cream and fresh berries. Add an extra sprinkle of citrus zest for flare.
• Toast and smear with peanut butter.
• Spoon cranberry sauce, apple compote, or orange marmalade on the side.
• Use for making French toast.
• Scoop ice cream on top and make a sundae.
• Waffled and drizzled with maple syrup.

Quinoa pound cake is the unpretentious baked good that can show up at any party unannounced, without a making scene. When you want something that lands squarely between a treat and a healthy snack, as part of or an antidote to holiday festivities, this one recipe can do it all.

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Yield: Makes 8 - 10 Servings

Toasted Quinoa Pound Cake

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Understated yet elegant, toasted quinoa gives this humble loaf cake a nutty flavor and golden hue. Hints of citrus brighten each slice, bearing a crumb that's tender, moist, and irresistible.

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Ingredients

• 2 Cups Cooked Toasted Quinoa (See Post For Tips), Divided
• 2 Cups All-Purpose Flour
• 2 Teaspoons Baking Powder
• 1 Teaspoons Baking Soda
• 1/2 Teaspoon Salt
• 1 Cup Full-Fat Coconut Milk
• 1 Cup Light Brown Sugar, Firmly Packed
• 1/3 Cup Olive Oil
• 1 Tablespoon Orange Juice
• 1 Teaspoon Orange Zest
• 1 Teaspoon Vanilla Extract
• 1/4 Teaspoon Almond Extract

Instructions

1. Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan; set aside.
   
   
2. In a large mixing bowl, combine 1 3/4 cups of the toasted quinoa, flour, baking powder, baking soda, and salt. Whisk thoroughly to incorporate.
   
   
3. Separately, mix together the coconut milk, brown sugar, oil, orange juice, zest, vanilla, and almond extract. Let stand for 3 - 4 minutes for the coconut milk to curdle slightly.
   
   
4. Add the wet mixture in to the dry ingredients and stir until just combined. Pour the batter into your prepared pan and sprinkle the remaining 1/4 cup of toasted quinoa evenly over the top.
   
   
5. Bake in the center of your oven for 70 - 80 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing and serving.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Pure Vanilla Extract | Rodelle Kitchen
• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• 
  NOW Foods, Organic Quinoa, Whole Grain, 16 oz

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 315Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 340mgCarbohydrates: 46gFiber: 2gSugar: 18gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.