Saturday, 10 November 2012

Quinoa Rhubarb Crumble

Quinoa (pronounced keen-wah) is a traditional South American seed, which is actually a complete protein in itself. Its little "tail" is packed with all the essential Amino Acids and nutrients such as iron, potassium, calcium, some B Vitamins and Vitamin E. This ingredient will be the star of 2013 with the whole year being officially dubbed Year of Quinoa by the Food and Agriculture Organisation. So, here is a simple way to prepare quinoa and use up any rhubarb (pictured above) you might have lying around.

Quinoa Rhubarb Crumble Ingredients:

1 cup oats
1 cup red quinoa flakes (dark grain - pictured above right)
1 cup dessicated coconut
1/2 cup currants
1/4 cup brown sugar
1 teaspoon cinnamon powder
Handful of pepitas (optional)
Handful of flaked roasted almonds (optional)
1/4 cup butter
2-3 cups cooked rhubarb


Rub the butter into the first eight (dry) ingredients with your fingers, until it sticks together to resemble "crumble". Evenly spoon the cooked rhubarb into ramekins and top with a thick layer of "crumble".

Bake in moderate oven for 30-40 minutes. Serve hot with cream, yogurt or ice cream.

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