Vegan Cooking with TLC

I often make quinoa to serve with the entrees I make for dinner yet it only recently occurred to me to share the recipe on here. Quinoa is healthy and tasty. It's also quicker to make than rice, and works as well with many dishes. I also make quinoa as an entree similar to a rice pilaf. Basic Quinoa 1 cup quinoa 2 cups stock * Place quinoa in a medium saucepan . Pour stock over the quinoa. Bring to a boil. Turn down heat to a simmer. Let cook until the water is absorbed, approximately 15-20 minutes. The quinoa will expand in size and appear to have little rings in it.** Turn off heat. Gently spoon into bowl or bowls. Serve. * You could also make this with water, but stock adds a greater depth of flavor. **Some recipes call for fluffing the grains with a fork; however, I've never found it made that big of a difference. You can if you want though. Note: I use organic ingredients whenever possible.

I came up with this recipe one day when I wanted to make quinoa for breakfast but didn't have enough quinoa. I added some spelt flakes I had in the pantry to make up the difference. Sometimes that's what we have to do. Look in the pantry and make things work. I jotted down the recipe and promptly forgot about it until recently when I looked through the recipe workbook I keep in the kitchen. I saw it and decided to make it again to verify it worked and to share it if it did. So, here it is! Berry Cherry Quinoa Porridge ½ cup quinoa ½ cup spelt flakes* 1 tablespoon ground flaxseeds 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground cardamom ½ cups water ½ cup blueberries** ½ cup cherries** Pour enough water in a small pan to cover bottom of pan. Add flaxseeds. Stir. Add spices and stir. Add quinoa and water. Bring to a boil. Cover and simmer 10 minutes Add spelt flakes. Simmer 5 more minutes until flakes soften. Sti...