February 15, 2012
Do you ever find yourself going through phases where you will cook the same food over and over for weeks -- sometimes months -- on end? Well, that was me with quinoa. A few years back my husband went through a major quinoa eating phase which then rubbed off on our kids. I found myself steaming a pot of it every day and then tossing it with cherry tomatoes, olive oil, lemon and basil; mixing it with shrimp and avoacdo; or using it as the base for Quinoa Mexicana Salad.
Quinoa is a fantastic grain which is rich in protein, calcium and many other essential vitamins and minerals. The only down side for me whenever I make it for my kids is the mess I find under their chairs after dinner (this is my problem with rice too). I can spend a good 10 minutes sweeping those little grains up off the floor and still find more down there a week later.
Without banning quinoa from our dinner repertoire, I turned one of our favorite grains into a dish that tastes incredibly similar to rice pudding and is much more mess-proof. Light and creamy with a delightful coconut-banana flavor, this dish can be served after dinner for dessert, as an after school snack or even as a special breakfast treat.
You may find yourself making a lot more quinoa after trying this recipe, but you'll find a lot less of it on the kitchen floor and a lot more of it in your family's tummies!