After spending 5 days and nights eating non stop Mexican food on our recent cookbook research trip to Mexico, I woke up on day 6 absolutely craving something a bit more like home.
Lucky for me the room service menu had something on it in Spanish that I could roughly figure out was Quinoa & Cashew nut milk – no trace of the words I had become intimately familiar with like “beans”, or “salsa”.
I really enjoyed the breakfast and I knew I was going to come back home and recreate it. It’s definitely different, but I enjoy the texture of Quinoa and I also love that this is just a basic recipe which can be dressed up however you like and served warm or cold. I hope you all enjoy it.
Make sure you have rinsed your quinoa well before beginning, and put it into the mixer bowl with milk, sweetener and vanilla. Cook for 25-30 min/90°C or 195°F/speed 1/MC off, or until quinoa is cooked (you can tell because their little tails come out).
Remove to a bowl and allow quinoa to soak up milk for 10 mins. You can serve warm or cold from the fridge - it will last 3 days in an airtight container.
Bellini Users Use your blunt blade for this recipe. At step 1 add on extra cooking time if required.