Creamed Quinoa Pud with Blackberry Compote
A great ending to any meal – especially when you’re still trying to be healthy!
By PeaSoup
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Serves 2
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10 Minutes
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1 pan
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Beginner
Suitable for dairy-free, gluten-free, vegans and vegetarians
Ingredients
- 1 x 250g pouch Merchant Gourmet Simply Cooked Red & White Quinoa
- 1 x 400ml can coconut milk
- 1 x vanilla pod
- ¼ cup agave or maple syrup
- 1 tsp rose water
- Pinch pink Himalayan salt
- 1 heaped tbsp chia seeds
- For the compote
- 200g blueberries
- 2 tbsp maple syrup or agave
To garnish
- 20g chopped pistachios
Instructions
1.Place the coconut milk in a large pan. Scoop out the vanilla seeds and add to pan along with the remaining pod. Whisk in the agave (or maple syrup), rose water and salt until thoroughly combined
2.Bring to a gentle boil and then reduce to a simmer. Add the quinoa, chia seeds and simmer gently for about 10 minutes or until it becomes thick and creamy
3.Serve immediately or chill overnight
4.To make the compote, simply simmer the blueberries with the maple syrup until it forms a sauce-like consistency
5.Divide the ‘creamed quinoa’ between several small drinking glasses, spoon over the blueberry compote and garnish each with a sprinkle of chopped pistachios
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