Warm Cinnamon Quinoa is an IBS friendly recipe.
Chef V’s Tip: My fool-proof way to cook quinoa is to use a rice cooker. Place 1 cup uncooked quinoa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond or coconut milk) in the cooker and set it on the white rice setting.
If you don’t have a rice cooker, place the quinoa and 2 cups of liquid in a medium-sized pot. Bring it to a boil, reduce the heat to medium, and cover with a tight-fitting lid. Simmer, covered, for about 15-20 minutes, or until all the water is absorbed. remove the pan from the heat, fluff the quinoa with a fork and keep it covered until ready to use.
IBS Version of this Recipe
Only change to the recipe is to limit pecans to maximum 10 pecan halves.
Ingredients
-
- 1 cup uncooked quinoa, rinsed and drained
- 1 cup Chef V’s Raw Nut Milk (see recipe) or coconut milk
- 1 cup filtered water
- 1 tablespoon raw coconut nectar (I like Coconut Secret)
- 1/2 teaspoon ground cinnamon
- Optional Toppings
- 2 cups fresh blackberries
- 1/3 cup raw pecans, chopped
Directions
Cook the quinoa in a rice cooker or if cooking on a stovetop, follow the directions in the tip above, except simmer for 15 minutes, or until most of the liquid is absorbed. Turn off the heat and let the quinoa stand, covered, for 5 minutes. Stir in the coconut nectar and cinnamon.
To serve, spoon into bowls and top with blackberries and pecans.
