Fresh Fruit Quinoa "risotto"
"Oddly, adapted from Men's Health magazine. Excellent for breakfast or dinner, and a good way to get the family to eat healthily. The juice adds a fair amount of sweetness; if it is still too bland for you, add some brown sugar. I used a "light" apple juice, though you can substitute a regular one."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
directions
- 1. Rinse and drain the quinoa to wash off the bitter coating. Optional: toast the quinoa before cooking by putting it into a frying pan and shaking/stirring it for 10 minutes or so.
- 2. Put the quinoa and juice in a saucepan; bring to a boil. Lower the heat, cover the pan, and simmer for up to 15 minutes (until the quinoa is translucent and the juice has been absorbed). Remove from heat and let rest two minutes.
- 3. Stir in berries, mint, cinnamon, nuts, and nutmeg.
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Reviews
-
Tasty but I found the dried mint a little bit odd in taste. I would omit it if I make this again. I used organic white quinoa which I toasted and I think that added good flavour to the dish, apple cider rather than low-carb apple juice, red pear for the fruit, no optional nutmeg, plus the rest of the ingredients. -
What an excellent twist on quinoa!! As if quinoa isn't already packed with enough nutrients, then you add walnuts and fruit! This MUST be the tastiest 'healthy' sweet treat ever :D Made for PAC Spring 2010. -
Tasty! I used regular apple juice but otherwise followed directions. Good warm and cold! Reviewed for Healthy Choices ABC tag game. -
Awesome quinoa dish! I made it with unsweetened cranberry juice and added some rice syrup, plus I used fresh mint leaves because that's what I had. Really great recipe which I'll make again. Thanks for posting! Made for Healthy Choices ABC February 2010.
RECIPE SUBMITTED BY
<p>I have always loved to cook and especially loved to bake. This was complicated when I found out I am a celiac, and had to stop using gluten (wheat, rye, barley) in my recipes! I pride myself on still making very yummy treats and modifying normal recipes, and people generally don't even know they are eating gluten-free food that I've served!</p>
<p>I am a freelance writer and editor with three children. None of us necessarily like the same food, so I am constantly striving for compromise.<br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /></p>
