Tuesday, January 10, 2012

Easy Quinoa Dessert Recipe

Coconut Quinoa Pudding
with fresh lime and kaffir lime leaf syrup and a palm sugar reduction


This recipe serves 6 people, will take about 10 minutes to prepare and about 20 minutes to cook (excluding infusing time). Inspired by Thai ingredients, it’s a wonderful combination of sweet (palm sugar) and tart (lime). It’s also freaking delicious.


Ingredients
Pudding Ingredients
- 200g quinoa
- 200g palm sugar
- 400ml coconut milk
- 2 sliced nectarines (or strawberries, or mango, or banana!)

Syrup Ingredients:
- 250g caster sugar
- 10 kaffir lime leaves
- 2 fresh limes



So how the hell do I cook quinoa?

Rinse the quinoa under running water to get rid of the startch, like you do with rice. Place in a saucepan. Usually you would cover the quinoa generously with water, bring it to the boil and then let it simmer for about 15 minutes. As the quinoa cooks, the grains will suck in the water and expand. If the quinoa are still crunchy, add more water.

Is this recipe different?

Yes, but it’s not scary! All you have to do is pour half of the coconut milk over the quinoa first (200ml) and then top with water as usual. Instead of topping with extra water, once the quinoa sucks up all the liquid, pour in the remainder of the coconut milk (and more water IF required).
Finally, add in 150g of the palm sugar and stir until it melts. Easy.


 

What about the syrup?

The syrup can be made in the 15 minutes it takes to cook the quinoa. Stir the caster sugar in a saucepan with about 300mls of water over a high heat until the sugar is melted. Tear up the kaffir lime leaves and add them in. Stir the mixture, remove it from the heat and cover with a plate. Put aside to infuse for 15 minutes. 


Then, place the syrup over icy water until it cools slightly. Add the rind and juice of both limes and leave for five minutes. Strain the mixture to complete the syrup (it will keep in the fridge for a couple of weeks).


 


Melt the remaining palm sugar (50g) with a generous splash of water over a high heat. Simmer until it begins to bubble and reduce. Allow to cool slightly. 


Putting it all together

So now you have your quinoa, your syrup and your palm sugar reduction. Pour a few centimetres of the latter into the bottom of a serving bowl. Top with the quinoa pudding. Layer your sliced fruit of choice on top of the quinoa for decoration. Drizzle with syrup to taste and serve. 

Delish.


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