Normally I’m not a big fan of quinoa but to diversify my food I do like to include it in some recipes where possible but because I’m not overly fond of the flavour I do prefer it to be in a recipe that’s sweet or has a lot of flavour running through it which is why I chose this recipe. The juicy raisins plus sweet, fragrant cinnamon provide great flavour plus a generous helping of creamy cashew butter finishes it off nicely.
I used the Pip & nut cinnamon cashew butter for extra flavour but plain cashew butter works fine too.
I’ve also used the new Pip & nut almond coconut milk that has no thickeners/emulsifiers, I found it really pleasant and with no separation between the milk and water even though there are no emulsifiers used in it. Thumbs up for this milk!
Recipe (serves 2)
-400ml milk (for cooking)
-*240ml/1 measuring cup water (for soaking)
-1 tspn Ceylon cinnamon
-2 generous Tbsp raisins
-2 Tbsp cashew butter
-splash of vanilla extract
*Note: The soaking of the quinoa makes it easier to digest but also reduces cooking time slightly so I highly encourage you include this step, if you choose not to/forget then simply rinse the quinoa in a fine sieve under some water for a few seconds before cooking as this helps improve the taste by reducing some bitterness.
1-Add the quinoa to a small pot along with the water, cover and leave to soak overnight
2-The next morning, drain and rinse the quinoa in a fine sieve then add it back into the pot along with the milk and vanilla, bring it to the boil then reduce to a simmer for 5mins before adding in the raisins and cinnamon
3-Give it a stir and allow to simmer for another 5 mins or until all the liquid has been absorbed then serve it up followed by a generous drizzle of cashew butter