Week of quinoa, recipe 3:
Quinoa parfait with blue berries and pistachio, topped with quinoa praliné. This one is so good for breakfast, lunch or as a fancy dessert.
For the ‘creamy’ quinoa layer:
- add in a pan 250ml of unsweetened almond milk, 2 spoons of agave a dash of vanilla essence and 100 gram of uncooked tricolor quinoa. Let it cook for about 20 minutes. Not all of the ‘milk’ will be absorbed by the quinoa. Turn of the cooking fire. Add 30 gram of chia seeds and let it cool down for about 1 hour (in refrigerator) .
For the praline:
- Heat a pan (no oil) and add 50 gram of uncooked tricolor quinoa. Shake it so now and then, so the grains do not get burned. When the quinoa makes a ‘poppin’ noise-such as with popcorn; put a lid on the pan to cover. Lower the cooking fire, keep the quinoa moving and ‘poppin’ (for about 5 min’s).
- Add 2 spoons of coconut oil, 1 spoon of almond milk and 1 spoon of coconut sugar. Stir well until sugar is ‘solved’ and the praline is ‘smooth’. – Put the quinoa praline on a plate with baking paper and let it cool down and harden up.
Put a layer of creamy quinoa, add blue berries and chopped pistachios. Add a bit of the crunchy praline. Dot this one more time.
Enjoy – this mouthful of flavours and textures.
Health greetings and lots of love,