Quinoa Banana Walnut Juk 죽 (Korean porridge)
3/4 cup water
3/4 cup rice milk
1/2 cup quinoa soaked or sprouted *
pinch of cardamom
1/4 teaspoon cinnamon
2 medium ripe bananas, chopped
1/4 cup walnuts, chopped
In a small pot, bring the water and rice milk to a simmer. Stir in the quinoa and the spices and reduce the heat to medium-low. Cook for about 15 minutes. Add in the chopped bananas and walnuts and cook until most of the liquid is absorbed and the bananas chunks begin to break down. You can eat it like this, but I love the smooth consistency when you puree it in a blender or food processor.
It love eating juk because it makes me all warm inside and feel like a happy baby. hehe. Traditional Korean Juk is made with white rice and they eat it when they are sick. I decided to make it with quinoa to add a healthy twist. Quinoa contains all the essential amino acids making it a complete protein! Perfect for vegetarians.
*Sprouting instructions here: http://kaletothequeen.weebly.com/3/post/2012/07/sprouting.html
3/4 cup water
3/4 cup rice milk
1/2 cup quinoa soaked or sprouted *
pinch of cardamom
1/4 teaspoon cinnamon
2 medium ripe bananas, chopped
1/4 cup walnuts, chopped
In a small pot, bring the water and rice milk to a simmer. Stir in the quinoa and the spices and reduce the heat to medium-low. Cook for about 15 minutes. Add in the chopped bananas and walnuts and cook until most of the liquid is absorbed and the bananas chunks begin to break down. You can eat it like this, but I love the smooth consistency when you puree it in a blender or food processor.
It love eating juk because it makes me all warm inside and feel like a happy baby. hehe. Traditional Korean Juk is made with white rice and they eat it when they are sick. I decided to make it with quinoa to add a healthy twist. Quinoa contains all the essential amino acids making it a complete protein! Perfect for vegetarians.
*Sprouting instructions here: http://kaletothequeen.weebly.com/3/post/2012/07/sprouting.html
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