Vegan Veg - Recipe: Quinoa crumble
By: Richard Morris
So, we know it’s good for us, (after all, in addition to being a complete protein, quinoa is packed full of essential minerals such as magnesium and iron. It’s also high in vitamin B2) but what do we do with it?
In the UK, quinoa is generally only seen as a grain but quinoa flakes and quinoa flour are also available. Quinoa is also gluten free, so is ideal for people with a wheat intolerance. It’s extremely versatile. Boiled for 15 minutes, it can be served as an alternative to rice or potatoes. It’s often seen in salads and pilafs. Quinoa flour can be used to make flatbreads but it can just as easily be used to make sweet stuff which can help dispense with its somewhat ‘worthy’ image.
For the crumble topping
❯ 100g quinoa (boiled for 15 mins and drained)
❯ 75g cornmeal
❯ 75g sugar
❯ 75g vegetable margarine
For the filling
❯ 200g fruit of your choice (plums and apples work well)
❯ Sugar, to taste
1. Preheat the oven to 180°C (350°F, Gas 4)
2. Put the fruit and sugar for the filling in a bowl, mix well and leave to steep.
3. In a separate bowl, put all the topping ingredients and use your fingertips to mix to a crumb like texture.
4. Spread the filling evenly into a shallow
baking dish and cover with the crumble topping mix.
5. Bake in the oven for 35-40 minutes until golden brown.
6. Serve with lashings of custard.
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