Adapted from a recipe from Comidas del Ecuador by Michelle O. Fried who says “this is a healthy delicious moist cake adapted for the American palate.”

1. Needed:  1/2 cup “washed and ready” Quinoa; 1 cup water; 1/2 cup vegetable oil; 1-1/4 cups packed dark brown sugar; 3 eggs; 2 teaspoons grated orange rind; 2-1/4cups whole wheat flour, sifted; 1-1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; salt if desired; 1/3 cup milk.
2. Bring water to a boil in a medium saucepan, add “washed and ready” Quinoa, and bring to a boil once more.  Cover and cook over medium-low heat for 15 minutes or until all the water has been absorbed.  Remove from heat and let cool.
3. Mix oil, sugar and orange rind.  Add eggs one at a time, beating thoroughly after each addition.
4. Mix dry ingredients separately.  Stir into sugar mixture in 3 parts, alternating with milk.
5. Stir in cooked quinoa.
6. Bake in greased and floured 9″ x 13″ pan at 350 for 45 minutes.
7. When cooled the cake may be frosted with the following cream cheese frosting:  12 oz. low-fat cream cheese, softened; 1/2 cup confectioners’ sugar; 1-1/2 teaspoon vanilla extract.
8. In mixing bowl, combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy and frost cooled cake.  Refrigerate after frosting.