Thursday, 29 May 2008
I found the recipe on Closet Cooking, who in turn found the idea on real life foodie adventures. So it isn't just my own Recipe Road Test!
I made adjustments so I warn you that the nuts and fruits do make it very chewy. If you want something with less texture then reduce the amounts.
As the name of the dish suggests, the recipe also uses quinoa, a South American grain that I committed to cooking with as part of my 2008 food resolutions.
This excellent breakfast is my entry to the monthly cooking event WTSIM, otherwise known as Waiter, There’s Something In My . . . and the theme ingredient this month is dried fruits and nuts. Our host is Andrew from Spittoon Extra, so be sure to check his blog for the round-up.
Anna’s version of Kevin’s version of Michelle's recipe. Serves 2.
1½ cups cooked quinoa
1½ cups milk
4 tablespoons honey
2 tablespoons sultana or currants
1 tablespoon dried figs, chopped
1 tablespoon dried apricots, chopped
1 tablespoon toasted almond flakes
1 tablespoon toasted walnuts, chopped
1 tablespoon toasted hazelnuts, chopped
1 tablespoon toasted pinenuts
½ teaspoon cinnamon
1 pinch finely grated orange zest
1. Heat the quinoa, milk, honey, cinnamon, orange rind, sultanas and dried figs.
2. Serve topped with toasted nuts.
Anna’s variations: I used dark quinoa instead of light. I added orange rind and cinnamon to the cooking process and replaced cranberries with figs. I also changed slivered almonds to almond flakes as I prefer a lighter crunch.
Tags: morsels and musings food blog food and drink australia recipes quinoa porridge porridge breakfast quinoa quinoa breakfast recipes quinoa porridge recipes porridge recipes quinoa recipes breakfast recipes