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Photo of Quinoa damper by WW

Quinoa damper

Total Time
1 hr
10 min
30 min
With a crumbly crust and a soft airy centre, this easy damper is given extra texture with specks of chewy quinoa.



½ cup(s), (85g), red variety

White self-raising flour

3 cup(s), (450g)

Reduced fat oil spread

60 g

Skim milk

1 cup(s), (250ml)

White self-raising flour

1 tsp, extra, for dust

Skim milk

1 tsp, extra, to brush

Oil spray

1 x 3 second spray(s)


  1. Place the quinoa in a heatproof bowl and cover with 1 cup (250ml) boiling water. Set aside for 20 minutes or until parcooked. Drain.
  2. Preheat oven to 200°C. Lightly spray a baking tray with oil and dust with flour.
  3. Sift the flour into a large bowl and add 1 tsp salt. Use your fingers to rub in the canola spread until the mixture resembles fine breadcrumbs. Make a well in the flour mixture and add the milk and quinoa. Mix until the dough comes together.
  4. Turn the dough onto a lightly floured surface and cut in half. Shape each piece into a 10cm-round damper loaf. Place on the prepared tray and brush with the extra milk. Bake for 30 minutes or until the damper is golden and sounds hollow when tapped on the base. Break each loaf into six portions.