Post by DudeBroBrony on Nov 3, 2012 15:42:07 GMT -5
A few notes about quinoa. When buying quinoa make sure to either buy pre-washed quinoa or rinse it
yourself. Because quinoa are coated with saponins, which are bitter and unpalatable, failing to do so
can result in your dish tasting like something Sweetie Belle created (As I discovered the first time I
used bulk quinoa). You can use any type of quinoa for this recipe but red quinoa is firmer than other
varieties and holds up better. To rinse my quinoa, I use a fine mesh strainer and stick it under running
water while stirring the quinoa with my hand for about a minute.
Ingredients:
1 C. Milk
1 C. Water
1 C. Red quinoa
2 C. Fresh blackberries
½ Tsp. Ground cinnamon
1/3 C. Chopped pecans, toasted
4 Tsp. Honey
Directions:
Combine the milk, water, and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce the
heat to medium-low. Cover and simmer for 15 minutes or until most of the liquid is absorbed. While
the quinoa cooks, roast the pecans in a 350°F oven for 5 to 6 minutes, or in a dry skillet over medium
heat for about 3 minutes. Turn off the heat, cover the quinoa and let it stand for 5 minutes. Stir in
blackberries and cinnamon. Transfer to serving bowls and top with pecans and honey. This dish serves 2 ponies.
- Aaron Reed
yourself. Because quinoa are coated with saponins, which are bitter and unpalatable, failing to do so
can result in your dish tasting like something Sweetie Belle created (As I discovered the first time I
used bulk quinoa). You can use any type of quinoa for this recipe but red quinoa is firmer than other
varieties and holds up better. To rinse my quinoa, I use a fine mesh strainer and stick it under running
water while stirring the quinoa with my hand for about a minute.
Ingredients:
1 C. Milk
1 C. Water
1 C. Red quinoa
2 C. Fresh blackberries
½ Tsp. Ground cinnamon
1/3 C. Chopped pecans, toasted
4 Tsp. Honey
Directions:
Combine the milk, water, and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce the
heat to medium-low. Cover and simmer for 15 minutes or until most of the liquid is absorbed. While
the quinoa cooks, roast the pecans in a 350°F oven for 5 to 6 minutes, or in a dry skillet over medium
heat for about 3 minutes. Turn off the heat, cover the quinoa and let it stand for 5 minutes. Stir in
blackberries and cinnamon. Transfer to serving bowls and top with pecans and honey. This dish serves 2 ponies.
- Aaron Reed
