Hot Quinoa Blend

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I found this recipe on the Whole Foods website and modified it for a high-performance blender.  Quinoa is gluten-free and loaded with protein!

1/2 cup uncooked quinoa
2 cups rice, soy, or coconut milk
2 apples, peeled and cored
2 tbsp. agave nectar
1/2 tsp. ground cinnamon
1 tsp. vanilla extract

Place quinoa and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until quinoa is tender. Drain well.  Transfer mixture to blender and add remaining ingredients.  Run blender on high for 4 to 5 minutes (Three “Soups” cycles with a Blendtec).  Garnish with a pinch of cinnamon on top.  Serve hot.

11 comments so far. Have questions? Fire away! We can discuss it right here.
  1. Not sure if this is relevant, but fyi quinoa is actually a seed, not a grain. That is why it can be tolerated in many grain sensitve diets (e.g.:FODMAP)

  2. Keith – ;

    I would research Phytic Acid. I am hypersensitive to just every grain (gluten or no gluten).
    To save time, soak your quinoa at night.

    So far I have tolerated Quinoa w/o any troubles — and that’s saying A LOT!

    So… I try to reduce any possible inflammatory possibilities as I can.
    Here’s my method — even though it’s Organic, sealed Refrigerated, the whole gamut!

    I rinse it in a mesh strainer right out of the bag. (ever rinse your rice and see how much “dust” comes off of it?)

    Soak it sealed in the refrigerator overnight

    Cook it as directed

    Rinse again before use!

    It really doesn’t take that much extra time if you do it at night and if your meals are planned, it won’t be last minute. Healthy is a bit of extra work, but my intestinal tract thanks me!

    • bd

      Thanks so much for your advice, Sara!

  3. Why the heck is everyone recommending cooking or sprouting the Quinoa before blending, etc.? That adds time I don’t have in the morning with 2 kids to get off to school. I’ve always bought raw Quinoa in a sealed package and kept it in the fridge. I just dump some in with fruit, nonfat milk, ice, kale, cinnamon, spinach, etc. My 2HP Vitamix pulverizes it to nothing discernible in the shake. The shake tastes great.

    Am I missing something on releasing the nutrients or is there a safety issue?? (With it resealed and in the fridge, I’ve never had a “sprouting” or mold issue.) Why do I see NOBODY just throwing it in the blender raw with everything else?
    Thanks, –Keith

    • Blenderdude

      Keith, this is not my area of expertise, but there are some factors to consider before ingesting raw quinoa, among them complications related to digestion and other compounds which potentially interfere with absorption of its more beneficial nutrients. You will probably find several authorities on the subject who feel it is fine to consume raw, too. I wish I could be of more help on the subject.

      • BD: Thanks for your reply. I understand that in order to release the nutrients from flaxseed, it must be ground into a meal as the seeds would just pass through and be eliminated without nutrient absorption. I would assume that grinding the Quinoa up in the VitaMix would achieve the same results. In contrast, cooking, in my mind, has always been associated with nutrient LOSS. If you heat Quinoa in water and drain it, it stands to reason that you lose nutrients like when you cook broccoli, etc., in water and drain it before eating. (I always rinse and eat my broccoli raw.)

        Your comment about “complications related to digestion” is intriguing. Is that related to ingesting the hard, raw grains? …would those complications still be germane when the Quinoa is “vaporized” into its constituent nutrients in the ViaMix?

        Inquiring minds want to know, darn it! (LOL)
        –Keith

        • Blenderdude

          Keith, I would assume that you are entirely correct regarding the cooking versus raw debate. But there may be other ways such as sprouting that increase the nutrient absorption rate while still avoiding cooking. That said, I have also heard that quinoa is not safe to sprout.

          I have always assumed that quinoa is a lot like other grains in that it is high in phytic acid which inhibits certain enzymes needed for proper digestion. This is what I was referring to by “digestion issues”. I never consume raw grains, so quinoa just fell into this same family, for me. Again, though, this is NOT my area of expertise. I’d be interested in learning anything you discover that contradicts anything I’ve shared, however. I’m always open to learning anything new regarding nutrition.

          • BD: Thanks for the expanded reply. I’ll try to research it, (although info appears to be scarce…everyone seems to just assume you have to cook it without explaining why). Your explanation is the most comprehensive I’ve encountered. The phytic acid inhibition of digestion is disconcerting, obviously, I’ll look into that as well. If I find out anything novel, I’ll post it here, as you’ve been more than gracious with your time.
            Thanks, –Keith

            • Blenderdude

              Thanks, Keith. I welcome you to share anything you find, here.

  4. Hey BD,

    I have one of your Blendtec blenders and love it! I use it daily for so many things. I just saw your recipe for Hot Quinoa Blend and can’t wait to try it. I bed you can just just about any firm flesh fruit for this recipe too. Pears, peaches, mango, etc. Keep the recipes coming.

    Here’s a suggestion…with the popularity of frozen yogurt shops everywhere, can you come up with a good, wholesome frozen yogurt to make in the Blendtec?

    Joanna Manning
    Wilmington, NC

    • Blenderdude

      Thanks for the nice words, Joanna. You are probably right – any fruit will work in this one. We’ll see about the frozen yogurt ;-).

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