Monday, November 15, 2010

Pecan Roll Quinoa

Quinoa is a wonderful gluten-free food. It's a seed and a complete protein. It needs to be soaked, to remove the bitter saponin coating, then cooked. You can cook it with broth for a savory taste or water for a neutral, or with dried berries/raisins for a sweet treat.
I made a super yummy breakfast this morning! The kids weren't as impressed as they should have been, but they'll come around. :)

Andrew, The Spunky Coconut's husband, wrote an interesting post on Quinoa. Check it out.


Pecan Roll Quinoa

Quinoa, soaked overnight, rinsed very well to remove the bitter saponin coating
Golden Raisins
Almond milk, vanilla (or milk you like)
Organic Grade B Maple Syrup
Pecans

Cook the Quinoa with a bit of water and milk until it's bubbling a bit, add golden raisins, then lower heat and let some of the liquid steam off.
Put in bowls, add Maple Syrup, Pecans and milk as desired.
Enjoy!!


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5 comments:

  1. Live Simply Love StronglyNovember 15, 2010 at 10:11 PM

    I, personally, have never soaked quinoa. But I do rinse well and rub it between my fingers well before I cook, and I have never gotten a bitter taste. Of course it's better to soak grains for digestibility anyway, but if anyone forgets it can be done.

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  2. MaryNovember 25, 2010 at 8:49 AM

    I can't digest it properly unless it's soaked overnight. Which is a real bummer, because I really love Quinoa :(

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  3. AnonymousNovember 28, 2010 at 8:14 PM

    Thanks for this recipe, Mary! It looks delish :)

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  4. KathieDecember 17, 2010 at 8:03 AM

    Mary, is this also why you soak rice before cooking it? so it's more digestible? (Sorry with all the posts and questions, I'm just so excited to try all this!)

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  5. MaryDecember 18, 2010 at 5:44 PM

    Yes, that is why. Rice should be soaked 24 hours with a splash of vinegar (I like to use Apple Cider Vinegar when I make rice for the fam)

    ReplyDelete