Instructions: 8 TO 10 SERVINGS OVO/LACTO

Quinoa transforms cornbread into a nutrient-rich treat. Serve with Vegetable Posole Chili.

In small saucepan, combine quinoa and water, and bring to a simmer over medium-high heat. Reduce heat, cover and simmer until quinoa is tender and liquid is absorbed, 13 to 15 minutes. Remove from heat and fluff grains with fork. Cover and set aside for 10 to 15 minutes.

Meanwhile, preheat oven to 375 degrees. Lightly grease 9-inch round baking pan. In medium bowl, mix cornmeal, flour, sugar, baking powder and salt. In separate bowl, whisk together eggs, egg whites, milk, oil, green onions, bell pepper and corn. Add liquid ingredients to dry ingredients and mix until blended. Fold in quinoa.

Pour batter into prepared pan. Bake until top is lightly browned and pick inserted into center comes out clean, 20 to 25 minutes. Remove to wire rack, wait 10 minutes and cut into wedges.

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