“Ingredients ½ cup quinoa 1 cup water 1 teaspoon ghee or butter 4 dried dates, pits removed and chopped 4 teaspoons golden raisins 1 teaspoon pistachios, unshelled and chopped (I used unsalted raw pistachios) 1 teaspoon slivered almonds ¼ teaspoon ground cardamom seeds 3 cups skim milk a pinch of saffron (I used Spanish saffron) 3 tablespoons sugar (add more sugar if you prefer it sweeter) 2 teaspoons rose water a little extra toasted and chopped pistachios for garnishing Preparation Rinse the quinoa Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside. In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute. Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn. Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios. for more information visit http://queensquinoa.com/recipe.php?id=quinoa-kheer-1442648969Ingredients ½ cup quinoa 1 cup water 1 teaspoon ghee or butter 4 dried dates, pits removed and chopped 4 teaspoons golden raisins 1 teaspoon pistachios, unshelled and chopped (I used unsalted raw pistachios) 1 teaspoon slivered almonds ¼ teaspoon ground cardamom seeds 3 cups skim milk a pinch of saffron (I used Spanish saffron) 3 tablespoons sugar (add more sugar if you prefer it sweeter) 2 teaspoons rose water a little extra toasted and chopped pistachios for garnishing Preparation Rinse the quinoa Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside. In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute. Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn. Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios. for more information visit http://queensquinoa.com/recipe.php?id=quinoa-kheer-1442648969”
READY IN:
32mins
SERVES:
2
YIELD:
5 4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preparation.
  2. Rinse the quinoa.
  3. Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
  4. In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
  5. Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
  6. Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
  7. Preparation.
  8. Rinse the quinoa.
  9. Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
  10. In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
  11. Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
  12. Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.

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