Fluffy quinoa with raisins and cinamon, topped with bananas and dried cranberrys, sprinkled with cacao powder. Mmm…😊
Overnight quinoa is usually made in a jar, but I prefer to use a small bowl, for the ingredients can be mixed more thoroughly, so flavors mingle better.
You can vary this recipe with different fruits and seeds.
Ingredients (for 1 small bowl, see in the picture):
- 30 g quinoa seeds (makes approx. 90 g when cooked)
- 15 ml roasted, unsweetened almond milk (I used this brand)
- 15 g raisins
- 1/3 tsp of ground cinnamon
- sweetener to taste, I use 2 g of a sweetener that’s 4 times sweeter than sugar
- 1 small banana
- water to cook the quinoa (see below)
- unsweetened cocoa powder, dried, unsweetened cranberrys and blanched, chopped almonds for the topping.
- Soak the raisins in enough water to cover them.
- Place the quinoa in a strainer, and rinse thoroughly, until there is no foam on the seeds. (This is to remove saponin, the natural coating of quinoa, that can make it taste bitter.)
- Drain the quinoa well. Place it in a pot with twice as much water as the amount of quinoa. Bring it to a boil.
- When it starts to boil, turn the heat on a low setting, and let it simmer covered for 15 minutes. Stir frequently while cooking.
- Remove the lid and let the quinoa cool for 15 minutes. Then fluff it with a fork. Until this time, the quinoa should have absorbed all water. If there is still some water left, drain the quinoa.
- Drain the raisins and dry them a bit with a paper towel.
- Place the cooled quinoa in a small bowl or a wide mug. Add the other ingredients except for the almond milk and mix them well. Then add the almond milk and mix well again.
- Cover the bowl/mug with a small plate and put it in the fridge for 8 hours or overnight.
- The next morning stir it up a bit to make it fluffier. Top it with banana slices, dried, unsweetened cranberries and blanched, chopped almonds. Sprinkle with unsweetened cocoa powder.
Bon appétit 😊!
Recipe of cooking perfect quinoa (in Hungarian): miférfiak.hu