I’m going crazy in the kitchen again. I just heard the voice of one of my daughters (or was that all of them?) in my head, saying “make that still.” At any rate, we have had such large crowds lately, that I thought I should make another dish. I had quinoa, but not enough time to go to Produce Junction. Inspiration combined with great sales on the “Ethnic Foods” aisle at Giant when I went to buy the iced tea. Here is the recipe.
- 6 cups organic quinoa
- 2 litres mango nectar
- 1 quart water
- avocado oil
- ~ 1 Tablespoon fresh grated ginger root
- 2 Tablespoons vanilla extract
- 1 Tablespoon allspice
- 1 Tablespoon cinnamon
- 2 cans (40 ounce) yams in syrup
In a turkey roasting pan, over two burners, heat a generous amount of avocado oil and toast the six cups of quinoa. Be careful not to burn it. Have the Mango nectar and the water ready. Add the Mango nectar and the quart of water before the quinoa burns. Stir frequently. Bring the pot to a boil and stir frequently while it simmers for 5 or 6 minutes. This is when you add the ginger, allspice, and cinnamon. Then mix in the vanilla and cover. Turn off the heat and let sit for 15 minutes. Open the cans of yams. Using a sturdy wisk, mash the yams in the cans thoroughly, then spread them over the quinoa in the roaster pan and wisk them into the mixture. Place the roaster in the oven and bake at 200º until you are ready to leave for your event or to serve to the folks in the street.
It is tasty and sweet and nutritious, with protein and fibre and flavonoids and healthy spices.