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  • 700 ml coconut rice milk and 
  • 2 kaffir lime leaves
  • 1 slice of root ginger 
  • 1 banana
  • 6 dates
  • 100 g of cooked multicolored quinoa 
  1. Put the coconut rice milk   in a saucepan with the lime and ginger. Bring to the boil, then cover and remove from the heat and leave it to infuse for 10 minutes and then strain. Allow to cool.
  2. Spread the quinoa into the bottom 0f 3 cups then add the bananas and chopped dates now pour over the coconut rice milk infusion. 
  3. Serve.
To prepare this type of quinoa leave it to soak for 4 to 8 hours to allow the grain to soften then cook it in three times its volume of water. Bring to the boil then cover, reduce the heat and allow to simmer for about 30 minutes or until the grain has opened and is tender.