Quinoa is a versatile and complete amino-rich (protein) grain, considered as the ‘gold’ of the Incas. It has a fluffy, creamy and a slightly crunchy texture with a nutty flavour once cooked. Aside from a great source of protein, quinoa is rich in magnesium, riboflavin and acts as an anti-oxidant and balancing to all doshas.
40gm cup quinoa
200ml milk (cow’s, almond or coconut)
½ tsp ghee
½ tsp vanilla extract
¼ tsp ground cinnamon
¼ tsp ground ginger
3tsp blanched & flaked almonds
1 tbsp honey to taste
optional extras: Chopped dates/shredded coconut
· Thoroughly wash the quinoa to remove the bitter residue. Place in saucepan with water and milk and bring to the boil over a high heat and reduce to medium heat and simmer for 20 minutes stirring occasionally.
· Add ghee & spices
· Add more water if necessary until mixture thickens and quinoa is tender.
· Serve quinoa in bowl, add almonds and drizzle with honey.
Remember you can play with flavours. Try saffron or cardamom for something cooling and sweet. Or garnish with pistachios, toasted coconut, mixed omega 3 seeds etc
This dish is a perfect choice for all dosha’s, particularly for vata and pitta and great during the autumn and winter months.