-
1
Bring a large pot of salted water to a boil. Add the quinoa and cook until the grains are translucent and tender (there should be no white dot of uncooked starch in the center), 11 to 14 minutes. Drain thoroughly in a fine-meshed strainer. Spread the quinoa out on a large platter to cool.
-
2
Set a rack in the middle of the oven and preheat the oven to 350u00b0F. Butter and lightly flour a rectangular baking pan that measures approximately 11 by 7 inches. Set aside.
-
3
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, Brazil nuts, ginger, and raisins.
-
4
In a small bowl, combine the eggs, orange juice, butter, and vanilla extract.
-
5
Stir the liquid ingredients and the quinoa into the dry ingredients just until blended. Transfer to the prepared pan and smooth the top.
-
6
Bake until a cake tester inserted in the center comes out clean, 45 to 60 minutes, depending upon the size of the pan. Rotate the pan halfway through for more even baking.
-
7
Set the pan on a cooling rack. When cool, cut into fifteen 2-inch squares.
