Post by admin on Sept 29, 2006 10:18:23 GMT -5
Quinoa Pudding
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1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins
2 tablespoons lemon juice
1 teaspoon ground cinnamon, or to taste
salt to taste
2 teaspoons vanilla extract
Place quinoa in a sieve and rinse thoroughly. Allow to drain, then
place quinoa in a medium saucepan with water. Bring to a boil over high
heat. Cover pan with lid, lower heat, and allow to simmer until all
water is absorbed and quinoa is tender, about 15 minutes. Mix in apple
juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to
simmer for 15 minutes longer. Stir in vanilla extract. Serve warm. Makes
2 servings.
(This is a simple, delicious vegan recipe full of plump raisins, and
sweetened with apple juice. Serve with berries, sliced bananas and maple
syrup.)
- From AllRecipes.com
vegetarianrecipe.com/az/qinpdding.asp
NOTE: Remember to rinse off the bitter-tasting saponin coating that
protects the Quinoa seeds from birds and insects before cooking unless
your Quinoa comes from a company that removes this coating.
To wash and rinse the seed: Set quinoa in a bowl of cold water and
wash it by rubbing it between your hands. Drain and repeat the process
until the water is clear.
Quinoa, pronounced keen-wah, is not a true cereal grain, but rather the
botanical fruit of an herb plant. It is treated as a grain in cooking.
The grains are small yellow flattened spheres, approximately 1.5 to 2 mm
in diameter. When cooked, the germ coils into a small "tail" that lends
a pleasant crunch. The Mother Grain of the Incas has been grown in the
Andes of South America for centuries. Quinoa is a small seed about the
size of millet. It is very high in protein and is closer to the United
Nation's FAO ideal balance for amino acids than any other common cereal
grain. Quinoa is high in essential amino acids: lysine, methionine, and
cystine, which are particularly important for vegetarian diets and in
correcting deficiencies in legume diets. Quinoa is high in calcium,
phosphorus, iron, vitamin E and some of the B vitamins. Colorado-grown
Quinoa has a rich, delicate, nutty taste and can be substituted for
nearly any grain in almost any recipe. Quinoa is quick and easy to
prepare and expands about three times when cooked.