I used boxed vanilla rooibos latte concentrate for this recipe because cooking with a product clearly meant for drinking (even more than tea in general) seemed fun. Plus it meant that I didn’t need to add any additional sugar or spices (the concentrate is slightly sweetened and contains vanilla and cinnamon). Complete with toppings, this recipe contains a grand total of six
- 1/2 cup red quinoa, rinsed well
- 1 cup skim milk
- 1/2 cup heavy cream*
- 1/4 cup vanilla rooibos tea late concentrate
- 1 cup cherries, pitted and chopped
- 2 Tbs chopped pistachios
Combine the quinoa, milk, cream and tea concentrate in a medium saucepan over low to medium heat. Cook, stirring frequently, for a half hour. For the first 20 minutes, the mixture will seem very liquidly, but after that it will begin to reduce very quickly. Keep a close eye on it at this point. When the mixture has reduced down to a pudding-like consistency, remove it from heat. Chill for at least a half hour.