Quinoa & blackberry quinoa w/ caramelized onion puree

Herbed quinoa:

2 cups water
225g quinoa
1 tbsp butter
1 tsp salt
1/4 tsp pepper
1 tbsp fresh thyme leaves
1 tbsp fresh sage, chopped

Caramelized onion puree:

3 cooking onions, thinly sliced
2 tbsp butter
1 tbsp maple syrup
1/8 cup water
2 tbsp olive oil

Cornbread:

2 cups flour
1 1/2 cups cornmeal
2 cups milk
3/4 cup white sugar
2 eggs
1 tbsp baking powder
1/2 cup vegetable or canola oil
1 tsp salt
1 1/4 cup herbed quinoa
1 cup blackberries, chopped

Prepare the quinoa up to one day before baking the cornbread. Bring all of the ingredients, except the quinoa, to a boil. Bring down to low heat, add the quinoa and cover for 15 minutes or until all of the water has been absorbed. Set aside or store in the fridge.

While the quinoa is cooking begin to prepare the caramelized onions.

Peel and slice the onions then add them to a pot of melted and browned butter on high heat. Stir frequently to prevent burning, once they begin to slightly brown turn the heat to low and stir occasionally. Do this for approximately 40 minutes, until onions are all brown in colour.

Add all of the ingredients to a blender and puree the mix. Set aside in the fridge once completed. This will go on top of the loaves once they're baked.

In a bowl soak the cornmeal and milk while preparing the other ingredients. In a separate bowl combine the flour, baking powder and salt and mix well. Add the two mixtures together and mix thoroughly. Beat the eggs with the sugar and oil, stir into the mix until creamy. Lastly add the quinoa and berries.

Divide amongst two greased loaf pans and bake in the oven at 400 degrees celsius for 40 minutes, or until the middle is dry when poked.

Let the loaves cool off for 10 minutes and remove them from the pans. Spread the caramelized onion puree on top of each loaf until the entire surface is covered evenly. Next cover the onion spread with the remaining herbed quinoa until even.

Broil the loaves on high for approximately 4 minutes, or until the quinoa begins to brown. Sprinkle with fresh thyme, slice and serve hot.