Coconut Quinoa

Originally I hadn’t been planning on posting the recipe to this up at all, as it really is not a very photogenic dish. However I received quite an insistent response on my Facebook page and Instagram, and so I’ve decided to write a little about it and pass on another breakfast idea for you folks to add to your breakfast repertoire.

I stumbled across this recipe on the Gourmet Traveller website when I was searching for bircher muesli recipes, and with my recent obsession with the coconut, I decided to make my own modified version of this gluten-free, oat-free, wheat-free breakfast. The summer-based recipe calls for mangoes, but as mangoes are now sadly out of season, I decided to stew some rhubarb instead – also a recent obsession. I can’t quite get over how much the flavour reminds me of stewed strawberries, and yet it hardly belongs to the berry family at all. It’s amusing to think that I once passed over rhubarb with disgust, due to its resemblance to celery, my most loathed vegetable.

This recipe will give you about four to five servings.

You will need:

  • 160g (1/3 cup) quinoa;
  • 2 teaspoons vanilla bean paste;
  • 1/2 teaspoon ground cinnamon
  • 625ml (2+1/2 cup) canned light coconut milk;
  • One bunch rhubarb, leaves removed, cut into inch-long stems;
  • 75g (1/3 cup) brown sugar;
  • 250 + 60ml water;
  • Low-fat milk and/or Greek yoghurt and/or fresh fruit, to serve.

Rinse the quinoa under running water using a sieve so the precious grains don’t escape down the sink.

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Combine in a saucepan with the vanilla, cinnamon, 500ml of the coconut milk and 250ml water. Bring to the simmer, stirring occasionally, until the quinoa is tender (15-20 minutes). Remove from heat then add the remaining coconut milk and stir. Allow to rest for the excess liquid to absorb. Refrigerate until required.

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For the rhubarb, add the brown sugar to the 60ml of water and stir in a saucepan over low heat until dissolved and syrupy. Add the fresh rhubarb and cook for 5-10 minutes, stirring occasionally, or until the rhubarb has collapsed and simmered down into a wonderfully ruby, thick, soft mixture.

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It’s hard to believe something which is technically classified as a vegetable (because unlike a fruit, it has no seeds; a vegetable is an organ that sustains the plant) can taste so good. You would think that with the robust nature of the stem, it would have unpleasant, stringy fibres, but astonishingly they melt away upon your tongue as if it never existed. This stewed rhubarb is beautiful with rich, tart, bold flavours, and pairs perfectly with the coconut quinoa, which you can serve warmed up or cold.

Cut over some fresh fruit, add a dollop of vanilla bean yoghurt and you have a mouth-watering breakfast with a difference. Give it a try… :)

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2 responses to “Coconut Quinoa

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