Makes one 8-inch (20 cm) round cake. (Gluten-Free Kid Approved Vegetarian)
2/3 cup quinoa
1 1/3 cups water
2 cups milk or soy milk
4 large eggs
1 tsp. pure vanilla extract
¾ cup butter, melted and cooled
1 ½ cups white or cane sugar
1 ½ cups unsweetened cocoa powder
1 tbsp. Baking powder
½ tsp. Salt
Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Pre-heat the oven to 350 F. Lightly grease an 8 inch round or square cake pan.
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter and continue to blend until smooth.
Mix the sugar, cocoa, baking powder and salt in a medium bowl. Add the contents of the blender and mix well. Pour the batter into the pan and bake on the centre oven rack for 50 minutes or until a knife inserted in the centre comes out clean.