A delicately flavored adaptation of traditional shortbread.

1. Needed:  1/2 cup butter, softened; 1/4 cup sugar; 1/2 cup plus 2 tablespoons flour; 1/4 cup coarsely ground “washed and ready” Quinoa*; 1/2 teaspoon cinnamon.  * Prepare ground quinoa by grinding in a coffee grinder or electric blender for a minute to the consistency of cornmeal.Glaze: 1/2 cup powdered sugar; 1 table spoon butter, softened; 2 tablespoons orange juice; 1 teaspoon grated orange peel.
2. Preheat oven to 325
3. Cream butter and sugar together in a bowl.  Stir in flour, quinoa, and cinnamon.
4. Pat dough into a 9″ baking pan.  Bake until golden, about 30 minutes.
5. When done immediately score into 36 pieces.  Drizzle with frosting and allow to cool before cutting.
6. When shortbread is cool, drizzle with glaze and allow glaze to harden.