Instructions: 8 TO 10 SERVINGS OVO/LACTO

Quinoa transforms cornbread into a great-tasting and nutritious treat. Serve with your favorite chili.

Place quinoa in fine-meshed sieve and rinse under cold running water until foam subsides. In small saucepan, combine quinoa and 1 cup water. Bring to a boil, reduce heat to low, cover and simmer until liquid is absorbed, 13 to 15 minutes. Remove from heat. Fluff grains with fork, cover again and let stand 10 to 15 minutes.

Meanwhile, preheat oven to 375 degrees. Lightly grease 9-inch round baking pan. In medium bowl, mix together cornmeal, flour, sugar, baking powder and salt.

In separate bowl, whisk together egg, egg white, milk, oil, scallions, bell pepper and corn. Add milk mixture to flour mixture; stir with wooden spoon until blended. Fold in quinoa. Pour into prepared pan.

Bake until top is lightly browned and pick inserted into center comes out clean, 20 to 25 minutes. Place pan on wire rack to cool, at lease 10 minutes.

Cut into wedges and serve cornbread warm.

Super Grain Cornbread.

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