I love coconut milk so much, it can make me like anything, including my dear old Quinoa a.k.a pestilence and grief. Despite the many suggestions for Quinoa, in the savoury direction, I decided to head to the other side of the taste bud scale – sweet. I mean, if Granogi parfait can make me tolerate Ogi, something I have hated for over 20 years now, Quinoa is a recent addition to my food dictionary, and I was determined to conquer it.
Food Fusion at its finest. Quinoa and Egusi
When I paired this with Candied Egusi (recipe HERE), I finished a glass full. Never happened before. All my experiences with Quino have never gone beyond two spoonfuls, well, not entirely correct, I did enjoy a savoury Quinoa dish prepared by a colleague, but it was paired with rice, and just like with coconut milk, anythig paired with rice is a sure winner. This is very simple to make, so if like me you detest Quinoa, cook it with coconut milk, and serve with something sweet, like fresh fruits, raisins, or even candied Egusi.
From Pestilence and Grief to Sweet breakfast. Stranger things have happened. hehehehe
- ½ cup Quinoa
- Coconut milk
- Milk - optional
- Sweet toppings - your choice
- Heat up coconut milk in a pot
- While it is boiling, place your quinoa into a sieve and run under a cold tap for a few minutes, to get rid of any bitterness.
- Allow the coconut milk to come to a boil
- Add the rinsed Quinoa and then lower the heat.
- Quino needs to cook on low to medium heat for about 20minutes. It is also very absorbent like oats, so you may need to top up your coconut milk. I ran out, so I used milk. Cook until the grains are tender and almost transparent. Serve with a topping
No ingredient should be a total no-no. You just need to tweak it, and from out of something you hate, can some something you fall in love with. I am now Coco for Quinoa Porridge
Madam Gangster Cook – I throway salute oh!! I never used to cast a second glance at Quinoa but my colleagues talk about it almost everyday. I must say this has tickled my curiosity and has been placed in my ‘To Do’ list.
Dooney kudos 4 d great work. Pls Watz Quinoa? Can u tell me its local name in Yoruba and where I can procure it. Thank u.
It doesn’t have a local name because it is not a nigerian ingredient. Use tapioca instead
Hello Dooney, I just came across this site today and already I feel like I have been under a rock all this while. I love your recipes and it’s originality and the manner you present the steps and methods, I bet you even my sister ( who is hopeless in the kitchen) can follow your steps and reproduce an edible and presentable meal. But I would like to suggest you mask your dislike of a particular food, because your personal opinion may also affect your readers appeal, eg. you mentioned how you used to hate Zobo and now you qualified Quinoa as disgusting, as much as I try to sample new foods, am telling you am not looking forward to tasting quinoa (because you called it disgusting). Keep on doing the good job, I can’t wait to get home and try the Indomielette. Cheer
Thank you for the suggestion Mercy. Well noted
Dear Dooney,
I am an avid trawler/ stalker (ah yes.. reader) of your blog and follower on Instagram. You are amazing. Thanks to you, I have made real pounded yam in my food processor and regularly peel beans in less than 10 minutes. My fiancé thinks I am a kitchen goddess, and to you I am truly grateful. The coco- quinoa recipe works a treat with tapioca, I add some local peanut butter to that and make myself some (riceless) kunun gyeda; but you do have to be careful with the amount of tapioca you use because it absorbs a lot of liquid and swells a lot. Quinoa has a nice nutty flavor ( IMO) which lends itself well to light savoury dishes; perhaps you will discover some for yourself. Thank you for inspiring so many budding Nigerian foodies.
Lovely, lovely comment. Thank you so much for the compliments