It was a breakfast for dinner kind of a night and also a what the hell can we make out of the pantry and freezer with so little left in our fridge kind of night. I had no faith (I’m sure Jeremy rolls his eyes, so you can too) that I would come up with something satiating but thankfully this turned out more than magnificent.
Because we were out of even our nut milk (yes we buy a lot of our almond milk and only occasionally make it), I decided to make some cashew milk. Cashews are easy and don’t need to soak as long as almonds or at all if you are in a pinch. You can read more about the cashew milk over here.
While I was getting the cashew milk going, I started the quinoa and laid out the frozen berries to get them thawing at room temperature. We happened to have Trader Joe’s Berry Medley, but any frozen mixed berries will suffice.
Almond oil was used in this recipe because after a little research I found it contained decent amounts of oleic acids. I recently posted about my micro nutrient test and oleic acid was one that came up as a minor deficiency – hence trying to add more ‘natural’ sources to my diet. Coconut oil would be delicious too or it could even be oil free. I like my healthy fats though, they’re good for my hair, skin, and brain!
Have I mentioned this is a Super Quinoa approved recipe?
Almond Berry Hemp Heart Quinoa
This is really good and sweetened just right by the applesauce and berries. Feel free to sub based on the ingredients in your cute kitch, but definitely leave in the cardamom - I love the flavor it contributes. Jeremy gave this 2 thumbs up but also added that he would like more raisins - he really likes their re-hydrated texture. xo
- 1 cup Bob's Red Mill Organic quinoa, cooked to package instructions
- 2 cups frozen mixed berries, partially thawed
- 2 tablespoons almond oil
- 2 cups cashew milk
- 1/2 cup chunky 'just apples' apple sauce
- 1 teaspoon almond extract
- 1/4 cup hemp hearts or use sunflower seeds
- 2 tablespoons rainsins
- 2 tablespoons dried cherries
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- Prepare Quinoa according to package instructions. For Bob’s Red Mill – I didn’t need to rinse it first – yay! Bring 2 cups of water to a boil in a 2 quart sauce pan. Add 1 cup Quinoa, bring to a boil, cover, cook over medium heat for 12 minutes or until Quinoa has absorbed all the water.
- Once quinoa has absorbed all the water add in the remaining ingredients and keep on low-medium heat while you initially stir everything together.
- Cook on low heat until quinoa has once again absorbed the liquid, about 15-25 minutes. You want it to be like oatmeal, kind of thick - unless you don't and you want it to be more like soup. Up to you as the quinoa is already cooked.
- Really Enjoy!
For more quinoa recipes check out these: