Quinoa Kheer Recipes
QUINOA KHEER
Ingredients ½ cup quinoa 1 cup water 1 teaspoon ghee or butter 4 dried dates, pits removed and chopped 4 teaspoons golden raisins 1 teaspoon pistachios, unshelled and chopped (I used unsalted raw pistachios) 1 teaspoon slivered almonds ¼ teaspoon ground cardamom seeds 3 cups skim milk a pinch of saffron (I used Spanish saffron) 3 tablespoons sugar (add more sugar if you prefer it sweeter) 2 teaspoons rose water a little extra toasted and chopped pistachios for garnishing Preparation Rinse the quinoa Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside. In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute. Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn. Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios. for more information visit http://queensquinoa.com/recipe.php?id=quinoa-kheer-1442648969Ingredients ½ cup quinoa 1 cup water 1 teaspoon ghee or butter 4 dried dates, pits removed and chopped 4 teaspoons golden raisins 1 teaspoon pistachios, unshelled and chopped (I used unsalted raw pistachios) 1 teaspoon slivered almonds ¼ teaspoon ground cardamom seeds 3 cups skim milk a pinch of saffron (I used Spanish saffron) 3 tablespoons sugar (add more sugar if you prefer it sweeter) 2 teaspoons rose water a little extra toasted and chopped pistachios for garnishing Preparation Rinse the quinoa Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside. In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute. Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn. Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios. for more information visit http://queensquinoa.com/recipe.php?id=quinoa-kheer-1442648969
Provided by theQueens Q.
Categories < 60 Mins
Time 32m
Yield 5 4, 2 serving(s)
Number Of Ingredients 12
Steps:
- Preparation.
- Rinse the quinoa.
- Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
- In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
- Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
- Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
- Preparation.
- Rinse the quinoa.
- Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
- In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
- Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
- Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
Nutrition Facts : Calories 472.2, Fat 6.9, SaturatedFat 2.4, Cholesterol 12.9, Sodium 224.8, Carbohydrate 82.9, Fiber 4.7, Sugar 31.5, Protein 21.7
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