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Quinoa "Cream"

This quinoa cream is a great alternative to heavy cream, half and half and whole milk. It is naturally gluten free and easily made vegan!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 72kcal
Author Wendy Polisi

Ingredients

  • ½ cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 cup milk of choice unsweetened - I used almond

Instructions

  • Bring quinoa and broth to a boil. Cover and reduce to a simmer.  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.

Notes

Adapted from Cooking Light

Nutrition

Calories: 72kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Cholesterol: 1mg | Sodium: 331mg | Potassium: 138mg | Sugar: 2g | Vitamin A: 245IU | Calcium: 56mg | Iron: 0.6mg