I’ve been making ‘porridge’ with 1/3 cup cooked quinoa, an ice cube of coconut milk, a small handful of sultanas, a tablespoon of coconut flakes and a splash of water. I stir it all together on the stove until the coconut cube melts and serve it with a couple of spoonfuls of yoghurt. Delicious!
I’m also attempting a brownie with quinoa, but am yet to perfect it. So you’ll have to wait for that recipe until our chickens lay some more eggs.
I try each week to eat at least 50% vegetarian. After being vego for about 10 years, I often wonder what I ate, so I’ve been trying to integrate more vegetarian options into our weekly menu.
So when I found this recipe for quinoa chili, it combined my recent love of quinoa and my need for meat-free meals, I jumped at the chance to make it for dinner. It was AH-MAZING! I served it with chopped up avo, sour cream and Mission White Corn Tortilla Strips.
Do you love quinoa? How do you like to use it?