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RI Archives: Food

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Recipe: Quinoa Berry Brulee

This weekend, The Sylvia Center and Valley Variety come together to teach a cooking class to some of the young women of the Perfect Ten After School program. With Spring in the air, the theme is “Spring Brunch” with the menu including Quinoa Berry Brulee. Participants will refine their kitchen skills, learn new cooking techniques, and introduce new flavors to their tastebuds. Quinoa may not be what some have in mind when it comes to breakfast, but any combination of cooked quinoa topped with fruit, yogurt, cinnamon, nut butters, or any kind of milk (including cow, goat, coconut, almond, or oat) will not disappoint. And it’s filling enough to keep our farm team happy ‘til lunchtime.

Quinoa Berry Brulee
Serves 8

1 cup organic milk
1 cup water
1 cup organic quinoa
2 cups fresh berries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, taste
4 teaspoons maple syrup  
1/4 cup brown sugar

1. Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand covered 5 minutes. Stir in berries and cinnamon; transfer to baking dish and top with brown sugar.

2. Put under the broiler for one minute to brulee the top, watch so as not to burn.

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Posted by Amy Krzanik on 03/28/16 at 08:37 PM • Permalink