Quinoa peach pudding

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Well, this is my first attempt to try something sweet with quinoa. As things started to flow along, the lack of contrast made me to add some fruits, especially peaches instead of any other fruits. Luckily, I had some extra slices available in the refrigerator and seems to be apt and sort of soft for a pudding, definitely a nice contrast to the texture and tasted delicious.


Quinoa is such a versatile and diverse ingredient. I’ve been using it for quite a while ever since I came to know its copious amount of goodness as powerful as spinach, Swiss chard and beets. I wouldn’t mind spending extra dough on anything rich in nutrients. It doesn’t matter if I use it or not on a day to day basis, the flow and the steady supply of few healthy ingredients attracts a healthy and positive vibe in the kitchen. When you have that positive energy around, it automatically pulls you in that direction.

The year 2013 as “The International Year of the Quinoa” also triggered the demand and spread the awareness across the world. Before that, ages ago, people in South America had been the only folks ever knew about the rich factors of quinoa and utilizing its health benefits. The key factor is that it’s gluten free and high in protein which is great for a vegetarian diet.IMG_4756-02

Apart from its benefits, the texture of cooked quinoa is quite alluring. As it cooks, a delicate spiral ring can be seen around it. It is said to be the core of quinoa that holds most of its nutrients. A cup of cooked quinoa goes a long way. Once cooked the texture of it appears sort of fluffy and nutty which makes it a promising super food. Sweet or savory, it adapts well to almost anything such as salads, rice, yogurt etc.

There is an inedible part, the sinner saponin. It is a bitter soapy resin – an inedible powdery substance -which could easily spoil the whole thing. So remember to rinse thoroughly and get rid of any hint of resin before cooking.

IMG_4743-31 cup quinoa
1 ½ cups water
1 ½ cups milk
4 tbsp sugar
Salt to taste
1 tbsp butter
¾ tsp vanilla extract
3/4 cups of sliced fresh peaches
Few raisins

Soak the quinoa in a bowl of water for few minutes. Rinse and drain it using a strainer.

Boil water in a medium saucepan. Add quinoa to it. I would add butter at this point to avoid any cohesion.  When it starts cooking half way through, add milk to it. Stir well. At this point keep stirring since the milk has been added. This prevents from sticking at the bottom of the pan and scorching. That could spoil the entire dish. Turn the heat from medium to low and frequently stir the mixture to avoid scorching.

As it progresses, add sugar, salt and vanilla. The texture of the mixture should be neither thick nor thin, rather a smooth creamy delicious consistency. You can tweak the liquid content according to your desired level of consistency. Turn off the heat when the mixture has cooked through and creamy. Add the fruits of your choice and close the lid to allow blending everything well. You can say it is cooked when the outer ring of the quinoa pops out and encircles the seed. In the end just throwing a bit of better butter wouldn’t hurt anyone 🙂 Serve hot or cold with extra addition of fruits or nut. Enjoy,

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Quinoa with green gram and cheddar salad

Ever since I learned about the rich benefits of quinoa and green gram, these two are sort of quintessential to me. There is some interesting advantages as well if you have these two already cooked  and kept in the refrigerator. Ideas are awash. It allows you to fix something in a jiffy.  So, based on the availability of the ingredients you could tap in your imagination to come up with some ideas to fill the bowl 🙂

This time though quarter portion of cheddar in the refrigerator was the guest star. I wanted something different. My mind was very much fixated on contrast and cubes of cheddar roughly on the top. As I started to incorporate things, thai chili came in mind to spice it up. Hmmm, the flavor was amazing. I enjoyed a good meal !

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Preparation of quinoa is simple. Soak quinoa for 5-10 minutes. Rinse and drain the water off. Boil one & half cups of water for one cup of quinoa. When it boils, add salt to taste and 1 tsp of oil to it. Add quinoa to it. Cover the lid and cook until it’s tender and sort of fluffy with no hint of water. Any leftover goes in the refrigerator for the later use.

Preparation of green gram is simple as well. You could follow the same method as of quinoa. But it takes bit more time than the quinoa. If you pressure cook it, then takes only less time. Keep your instincts handy here.

1 cup cubed cheddar cheese
1 cup of cooked quinoa
1 cup of cooked green gram
1/4 cup minced carrots
1 English cucumber, diced
1/4 red onions, minced
a handful of parsley, finely chopped
1/2 cup finely chopped spring onions
2 Thai chilies, minced
2 tbsp lime juice
1 tbsp olive oil
1 tsp horseradish paste
1 tsp ground black pepper
Salt to taste

In a big bowl, add all the ingredients except the cheddar. Gently combine well. Refrigerate it. When it’s ready to serve, add the cubed cheddar and enjoy!