Red quinoa with tahini honey butter
I was feeling bored with my usual breakfasts the other morning, so I whipped up this little bowl of yum using stuff I already had around the house. My new favorites are often invented out of a new combination of what I already have lying around and it’s extra awesome when it’s chilly out and you’re feeling lazy. Which I was big time.
I’ve always been a fan of honey butter. When I was young my mom used to make lots of cornbread and slather the stuff with honey butter. Delicious. Here I used tahini in place of the butter which created a similar, thick texture, but lends a very different flavor. It’s much stronger and nuttier than butter, and it pairs perfectly with the nutty flavor of the red quinoa. I also had some tangerines and a box of zante currants lying around and decided they would play nicely together, so I juiced the tangerines and used the juice to plump up the currants. The quinoa came out soft and fluffy, so I topped it with the last of my sliced almonds which I toasted to add a little crunch. It all made for a delicious breakfast, but would make a nice, warm snack too. Cozy times.
Red quinoa with tahini honey butter recipe
1/3 cup sliced almonds
1/4 cup dried currants
1/4 cup fresh squeezed tangerine (or orange) juice
2 tablespoons honey
1 tablespoon tahini
1/2 cup uncooked quinoa, well rinsed
2 teaspoons coconut oil
1 cup almond milk
1/4 teaspoon cinnamon
salt to taste
Preheat oven to 300. Place sliced almonds on a rimmed baking sheet and bake for 10 minutes, stirring once halfway through. Set aside to cool.
In a small sauce pan, add dried currants and tangerine juice. Bring to a simmer for one minute. Turn off heat and set aside to cool.
In a small bowl, mix honey and tahini until well combined and thick. Set aside.
Rinse the quinoa several times to remove any bitterness. In a small pot, heat coconut oil over medium heat. Once hot, add rinsed quinoa and stirring frequently, cook until the water has evaporated and the quinoa begins to toast and change color, about 5 minutes. Add the almond milk and bring to a simmer. Cover and turn the heat down to low. Cook for 15 minutes and remove from the heat. Let sit for a few minutes off heat and then serve topped with the tahini honey butter, currants and their juices and toasted almonds.