If you have time preheat the oven to 190degrees celsius , (if not, don’t worry – be happy)
Grease that tin baby and stick the baking paper to the tin to avoid you tears later
Cook the quinoa – if you have a thermo rinse your quinoa in a sieve and then put 700grams water in the thermo bowl, about 80g quinoa in the thermo basket and place into bowl, cook on speed 2 for 18 minutes, aroma setting. If no thermo, you can soak your quinoa for a few hours if you’re really organised (not me) and simmer it for 15-20 minutes after you’ve brought it to the boil. For fluffy quinoa, place the lid on for a further 5 minutes to steam a little.
In a separate bowl combine the polenta (180g), tapioca (40g) baking soda (1/2tsp) baking powder (1 tsp sweetener (1 tbsp) and a pinch of salt.
In another small bowl (sorry I know another dish) mix the vinegar (2 tbsp) oil (100mls) milk (250mls) and whisk together – add the cooked quinoa to this mixture,
Mix the dry stuff and the wet stuff together and pour into your preprepared pan
Bake it in the oven for baby and me for about 30 minutes, I usually need to cook it a little longer but have never had a fancy pants oven! Turn it onto a wire rack to cool a little and then slice up and serve with whatever you like, or the veggie yumminess below.