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- Quinoa Cornbread with Black Beans, Arugula and Parmesan (Gluten Free)
- 1 + 1/2 cups cooked quinoa
- 1 + 1/4 cups whole grain cornmeal (I used medium grind)
- 1 cup cooked black beans, thoroughly rinsed if using canned
- 1.5 ounces (40 grams) grated Parmesan cheese
- 2 Tbsp coconut palm sugar or sugar of choice
- 1 Tbsp finely minced fresh arugula + more for topping
- 1/2 tsp sea salt
- 2 tsp baking powder
- 2 tsp baking soda
- 1 cup milk or milk beverage substitute of choice
- 2 eggs
- 2 jalapeno peppers, seeded and minced (or to taste)
- 4 Tbsp olive oil
View Full Recipe at Inspired Edibles
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 675g | |
| Calories 1621 | |
| Calories from Fat 773 | 48% |
| Total Fat 87.51g | 109% |
| Saturated Fat 24.38g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 434mg | 145% |
| Sodium 7080mg | 295% |
| Potassium 3474mg | 99% |
| Total Carbs 136.75g | 36% |
| Dietary Fiber 30.7g | 102% |
| Sugars 19.24g | 13% |
| Protein 77.73g | 124% |
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