Ok, ok – Pina quinoalada – I know that’s a made up name but I couldn’t help myself.
Someone on a Facebook foodie group I belong to was talking about not knowing what to do with quinoa and I remembered this recipe from a cook book I was putting together and never quite got to finishing years back.
This is supposed to be a breakfast smoothie so it only has rum flavouring but you could make it as a grown up desert with proper rum or better still Malibu!
No pictures as I haven’t got all the ingredients to make one right now.
For the ground seed mix, I put a tablespoon of pumpkin, chia and sunflower seeds together with a teaspoon of flax, linseed and poppy seeds into a coffee grinder and blitz to a fine powder.
Ingredients
250 gm quinoa
Small can crushed pineapple in juice
Can coconut milk
2 tablespoons ground seed mix
2 tablespoons Light Brown sugar
Rum flavouring to taste
Method
- Simmer the coconut milk and quinoa over a low heat for about 15 minutes.
- Drain the pineapple and add 125ml of the juice to the saucepan, stir and bring back to simmering point.
- Add the ground seed mix, brown sugar and rum flavouring, stir and remove from the heat.
- Serve either warm or cold.
