No need to feel guilty eating this dessert. Bringing together two superfoods with some coconut cream and honey, this blueberry and black quinoa dessert is delectable.
Blueberries are easily my favourite fruit. They are great in a smoothie, a blueberry gin reduction, a quinoa salad, accompanying a piece of melt-in-your-mouth sous vide pork belly, and of course straight out of the box. Blueberries are a little expensive in Saigon, but we do get them all year round. Imports come from New Zealand for half the year and California for the other half.
While blueberries may be expensive to buy, you are doing your body a big favour by eating them regularly. Healthline does a good overview of the health benefits of blueberries. Keep those in mind as you enjoy this blueberry and black quinoa dessert.
Also incredibly good for you is quinoa, a seed or “pseudo-grain” originating from South America. With a nutty flavour and very satisfying chew, quinoa is a versatile ingredient, suited to sweeter dishes such as this, or savoury dishes such as red quinoa risotto and quinoa and black bean bake. Head to Healthline again for an in-depth look at the health benefits of quinoa. The recipe specifies cooked quinoa. Cook it as you would cook rice. In fact, cooking in a rice cooker works perfectly.
To draw these two incredibly healthy and flavorful ingredients together, we use a mix of coconut cream and milk made from almonds, cashews, or quinoa. Make sure it is unsweetened. Should you find unsweetened nut milk hard to find, use a sweetened one but reduce or eliminate the honey.
Blueberry and Black Quinoa Dessert
- Mix coconut milk, quinoa milk, and honey in a saucepan over medium heat until honey dissolves
- Add quinoa and simmer until the mixture starts to thicken
- Take off heat and add the blueberries. Allow to cool for an hour or two. Then chill in the refrigerator.