|400 - 500 ml||milk|
|500 ml||water — hot|
|2 tsp||coconut oil — or butter|
|1 tsp||vanilla — extract|
|2 tsp||maple syrup or raw honey (optional)|
|1||large ripe fig — sliced|
|1 Tbs||pistachio nuts|
|1 Tbs||pomegranate rubies|
|raw honey — drizzled|
200 g quinoa flakes
Quinoa flakes: Toast the quinoa flakes in a dry pan on a medium heat for 1 min, stirring frequently to prevent them from burning. This reduces any bitterness and gives a nice nutty flavour. Add 400 ml of milk and all the other ingredients, give everything a stir and bring to a medium simmer. Cook for 4 mins, then add your choice of flavourings.
250 g cooked quinoa
Cooked quinoa: Place the cooked quinoa in a saucepan, add 400 ml of milk and all the other ingredients. Bring to a medium simmer and cook for 4 mins, then add your choice of flavourings.
100 g uncooked quinoa, rinsed well (ideally soaked first)
Uncooked quinoa: Place the uncooked quinoa in a saucepan, add 500 ml of milk and all the other ingredients. Bring to a medium simmer and cook, covered, until the liquid has been absorbed and the quinoa is tender, about 15 mins (or 12 mins if the quinoa has been soaked), then add your choice of flavourings.
Topping Suggestion: Fig, Pistachio & Pomegranate:
TIP: If you need to toast any nuts or seeds, dry-toast them in the pan first, on a medium, heat for a minute or so, then set aside before you add the quinoa. This avoids using more than one pan.
An extract from the cookbook, Eat Happy: 30-minute Feelgood Food by Melissa Hemsley.
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