I hope your week is off to a good start. We started with a bit of rain this morning but the sun is shining which means I will take my furry friend Lucy for a walk shortly. I love taking Lucy for a stroll during the day–she’s a good friend and walking buddy! Here’s she is enjoying some lake time this summer!
Summertime takes me out of my kitchen a bit….I am too busy outside enjoying the weather but…
I have been experimented with quinoa in a variety of different recipes. Last week, I made a creamy quinoa pudding out of light coconut milk, maple syrup and vanilla bean paste.
I added a dollop of whipped cream (the real stuff) and a few fresh local organic blueberries.
I started with a tri-color quinoa that I soaked and drained to remove the bitter saponins on the outside of the quinoa grain.
I boiled the the coconut milk and added the quinoa and then simmered for about 30 minutes. Stirring occasionally until a creamy pudding consistency. Don’t overcook or it will be too dry and not very ‘pudding-like”.
I popped the mixture in the refrigerator and when it was cooled, enjoyed this yumminess as an afternoon snack. Quinoa (pronounced: keen-wah) is a great gluten free, magnesium and fiber rich grain.
- 3/4 cup uncooked quinoa (red, white, tri-color), drain and rinse
- 1 (14 ounce) can light coconut milk
- 2 Tablespoons 100% pure maple syrup
- 1 teaspoon vanilla extract or vanilla bean paste
- Garnish: 1 Tablespoon whipped cream and fresh blueberries
- Bring coconut milk and quinoa in small sauce pan to boil over high heat.
- Reduce heat to medium low, add in maple syrup and vanilla and continue to cook, stirring occasionally, about 30 minutes until mixture is creamy and pudding light consistency.
- Place mixture in bowl in refrigerator to cool down, a couple hours.
- Serve about 1/2 -3/4 cup serving of pudding in small dish.
- Garnish with a dollop of whipped cream and handful of fresh blueberries.
- Add some almond slices or walnuts if desired, 1 Tablespoon, chopped.