Growing up in an Indian household meant being able to enjoy “Kheer” as it was known on my mother’s side or, “Payasam” as it was called at my father’s place, for all happy and festive occasions. My experiments with quinoa and overcoming its mildly bitter – soapy taste continue. Today, I have a luscious “Kheer” pudding made with almond meal, saffron and quinoa cooked in coconut milk.
White Quinoa, cooked – 1 cup
Almond Meal – 1/2 cup
Coconut Sugar – 3/4 cup
Coconut Milk – 3 cups
Saffron, a big pinch
Almonds, sliced – 10 to 12, for garnishing
Full recipe: Vegan Quinoa Saffron Kheer