I conjured up this bad boy last night and wanted to share, as it was SO fast, easy, nutritious and super super delish! You know when it’s that time of night again (you may be noticing a pattern here…..), ie. after dinner and you are ready for a wee little sweetie but have nothing really about? Well after scouring the pantry and fridge like a mad woman for potential ingredients, I came up with quinoa, coconut milk and frozen raspberries. So this recipe is a little thrown together, but such is life and it turned out to be super tasty! Promise you won’t be disappointed.
Coconut Quinoa Pudding with Raspberries
1/2 cup white quinoa
165ml light coconut milk (a small tin)
1/4 cup water
1/2 teaspoon cinnamon
1 tablespoon brown sugar
2 tablespoons of desiccated coconut
Handful of frozen or fresh raspberries
1 teaspoon honey
Rinse the quinoa under cold water. Add it to a small saucepan with the coconut milk, water, cinnamon and sugar. Bring to up to the boil, then immediately turn it right down low to simmer uncovered for 15 mins. Add more water or coconut milk (or regular milk) if needed. Stick a lid on and turn the heat off, allow the quinoa to stand with the lid on for a further 5-10 mins to finish cooking.
Toast the coconut in a non stick pan over a low heat on the stove, being careful not to burn it. This should only take a minute or two.
Check the quinoa, it should be about the consistency of risotto and not too dry. Just add a little but of coconut milk if it is too dry. Spoon the quinoa into a small bowl, drizzle with honey. Add a few raspberries (I used some mango too) then sprinkle with the toasted coconut. Delish! 🙂
Some toasted almonds or pistachios would be great on this if you have them handy! You can substitute the brown sugar for your preferred sweetener such as agave syrup, honey, rice malt syrup, coconut sugar etc. I also had the leftovers for breakfast this morning, warmed up with a little extra milk and some banana.
What’s “good” about this dish? Quinoa is an excellent source of protein and complex carbohydrates, essential fatty acids, iron and fibre. Cinnamon is known for it’s anti-inflammatory properties and is beneficial for digestive health and maintenance of blood sugar levels. Raspberries are high in fibre, anti-oxidants and Vitamin C.
Signing off for now…..