This morning I woke up to Love and Olive Oil’s soothing white and red photos of tapioca with blood orange. And it so happens that I had some quinoa I normally can’t be bothered to cook, an elderly pomegranate, and a bunch of ripe blood oranges. A plan was born.
Blood oranges are such a rarity in Edinburgh I felt obliged to buy them when I spotted some in Lidl weeks ago. And I’ve been very careful to eat them sparingly so they last longer, that they’ve begun to age. So a healthy dessert/breakfast staring these super fruits was in order.
The original recipe called for sugar but since I try to avoid it I sweetened the coconut milk with dates. And then remembered I don’t like sweetened grains. So, if you take your porridge without sugar or honey then maybe you’d want to skip the dates. But as a matter of fact, the sweetened coconut milk was unbelievably delicious on its own so I’d recommend it as it is.
What you’ll need for 2-3 portions
- 80 grams quinoa
- 1 can unsweetened coconut milk
- 10 dates (for a very sweet pudding)
- Blood oranges
- Pomegranate seeds
- Rinse the quinoa thoroughly to get rid of its bitterness.
- Blend the coconut milk with as many dates as you like. It might separate but give it a bit of time and add a little water if the liquid is too thick.
- Cook the quinoa with the sweetened milk following the package instructions. I brought mine to boil and simmered for 20 mins and left covered off the heat for another 10. You can have it straight away or let it cool.
- Add red specks of pomegranate and blood orange happiness to the mix.
Hurrah for the super puddings.