Ingredients
2/3 cup water1/3 cup quinoa, rinsed1 tablespoon canola oil1 small apple, peeled and diced1 small onion, finely chopped1 small parsnip, peeled and diced1/2 teaspoon celery seed1-1/4 teaspoons salt, divided1 tablespoon minced fresh sage3/4 cup yellow cornmeal1/4 cup all-purpose flour1 tablespoon sugar1 teaspoon baking powder1 large egg, room temperature1-1/2 cups 2% milk, divided
Preparation
Preheat oven to 375°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Fluff with a fork; cool slightly.
Meanwhile, in a large skillet, heat oil over medium heat; saute apple, onion and parsnip with celery seed and 1/2 teaspoon salt until softened, 4-5 minutes. Remove from heat; stir in sage.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder and remaining 3/4 teaspoon salt. In another bowl, whisk together egg and 1 cup milk. Add to cornmeal mixture, stirring just until moistened. Fold in quinoa and the apple mixture.
Transfer to a greased 8-in. square baking dish. Pour remaining 1/2 cup milk over the top.
Bake, uncovered, until edges are golden brown, 25-30 minutes. Let stand 5 minutes before serving. If desired, sprinkle with additional minced sage.
