Quinoa is a round seed, the size of a sesame seed. It is a complete protein, has a wonderful nutty flavor, cooks up in a jiff, and is a favorite of candida cleansers everywhere. It grows in natural, dark red and black colors. Versatile and easy to digest, this is a Natural Cures favorite grain.
Cooking Tip: Wash carefully before cooking to remove the bitter tasting saponin coating. Place dry quinoa in fine mesh strainer. Rinse and drain well before using, or better yet, rinse for at least 1 full minute, drain, and put quinoa into a bowl. Cover the quinoa with purified water and allow to soak for 1-12 hours, then drain and cook. This method gives you the freshest, cleanest grain, and produces the fluffiest, most delicious quinoa!
Storage Tip: Quinoa has a very short shelf life for a grain, due to its relatively high oil content. Keep it in the refrigerator or freezer if you have the space; buy a bagful at a time to keep quinoa on hand, and more easily integrate it into your diet.
- 1 C organic quinoa, rinsed and drained
- 2 C water
- 2-3 C unsweetened rice, soy, or homemade almond milk
- 1/8 tsp sea salt
- 2 tsp cinnamon
- ½ tsp cardamom
- ¼ tsp white stevia extract
- ¼ C fresh lemon juice
- 1 tsp glycerin-based vanilla extract
- 1/3 C raw organic pecans or almonds, chopped
Place the quinoa, water, 1 C of the milk, and the cardamom and cinnamon in a medium saucepan. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes. Allow to cool for 10 minutes, and then add the lemon juice, vanilla, stevia extract, and sea salt. Gently stir in the remaining milk until you have a creamy, pudding-like consistency, using as much milk as needed to loosen the grain. Cover and let sit for 15 more minutes to thicken. Place in serving bowls and garnish with chopped nuts. Serves 4
Too see the content behind this please sign up for a free or paid plan.
To see what subscription would suit you best please click here