A few weeks ago, Skye was in a Miss-Independent mood and I found myself in a rare moment of catching up on magazines.
I was flipping through Cooking Light (one of my favorites) and I saw an article on using rice in place of heavy cream in recipes.
It got me thinking – could quinoa also be used as a heavy cream substitute?
I was excited and ran to the kitchen to give it a try…and I wasn’t disappointed.
In fact, I was thrilled with the results. (I may have even chased my husband down with a spoon in hand insisting that he try it. It was 6:30 am – he wasn’t amused.)
This quinoa cream is amazing in soups and pasta dishes. I’ll be back in my next posts to show you ways I’ve used this in both.
- ½ cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup milk of choice (unsweetened - I used almond)
- Bring quinoa and broth to a boil. Cover and cook for 25 minutes. Remove from heat and allow to sit for another 5 to 10 minutes.
- Add milk to blender and then carefully transfer quinoa mixture. Puree for 2 to 3 minutes, until smooth. Use in place of heavy cream, half and half and/or whole milk in savory recipes.