If you’re anything like me, you love quinoa. It’s such a fun “ancient grain” and there’s so many neat ways to use it. I thought up this recipe as a fun side dish for something like pork or chicken, or even as a main dish in itself. Cooking the quinoa in the tea gives the grain a light vanilla flavor, which perfectly complements the coconut. Dried blueberries are just in there for a sweet chew!
Here’s what you need for success:
First things first: make your tea! Boil enough water for two cups of tea. Drink one—
And reserve 3/4 cup of hot water for the quinoa.
You can steep the quinoa tea right in the measuring cup or, like I did, pour it into a small sauce pot on the stove. Add one tea bag to the water along with one tablespoon of dried blueberries (you could use dried cranberries if you want…I just love blueberries!)
Now sip your cup of tea and wait about five minutes so you get a nice rich vanilla flavor. Then, remove the teabag and add a quarter cup of quinoa. I used red quinoa just ’cause!
Turn the heat on high, bring to a boil, and then lower the heat to medium low and simmer for about twelve minutes or until all the tea has been absorbed into the grain. Reason number 70934 why I love quinoa—-it cooks up a whole heck of a lot quicker than rice! Add a tiny pinch of sea salt here to bring out all of the yummy flavors in this dish.
Fluff the quinoa with a fork once all the liquid is absorbed, put on a serving plate and top with one tablespoon of unsweetened coconut
Voila! Coconut, vanilla and blueberries….oh my! You could probably even get away with eating this for breakfast. Maybe add a few toasted hazelnuts as well? The sky’s your limit!
Rooibos Quinoa with Coconut and Dried Blueberries
Serves 1 (easily doubled…or tripled!)
1/4 cup quinoa, rinsed
2 Vanilla Rooibos teabags
about two cups water
pinch of sea salt
1 tbsp unsweetened coconut
1 tbsp dried blueberries
Bring the water to a boil on the stove. When ready, pour yourself a cup of tea using one of the teabags. Let out a sigh. Pour 3/4 cup leftover hot water into a small sauce pot and add the other teabag, along with the dried blueberries. Let steep for about five minutes. Remove teabag and add quinoa. Bring to a boil, then reduce heat and simmer for about twelve minutes or until the quinoa has absorbed all of the tea. Fluff with a fork and serve with the coconut sprinkled on top.