Quinoa and Berry Crumble
This quinoa and berry crumble is a delicious and healthy dessert that's perfect for any occasion. The quinoa provides a nutty flavor and chewy texture, while the berries add a burst of sweetness and tartness. The crumble topping is made with almond flour, gluten-free oats, and walnuts, and it adds a crispy and flavorful contrast to the soft and juicy filling. This recipe is easy to make and can be tailored to your own liking. You can use any type of berries you like, and you can adjust the amount of sweetness by adding more or less maple syrup. Serve this crumble warm with a scoop of vanilla ice cream for a truly decadent treat.
The history of quinoa and berry crumble is a long and winding one, dating back to the ancient Incas. The Incas were the first people to cultivate quinoa, and they used it in a variety of dishes, including soups, stews, and desserts. Quinoa was also a staple food for the Aztecs and Mayans. When the Spanish conquistadors arrived in the Americas in the 16th century, they brought with them a variety of new foods, including berries. The Spanish introduced berries to the Incas, who quickly adopted them into their cuisine. Quinoa and berry crumble became a popular dish in the Andes region of South America, and it remains a popular dish today. Quinoa and berry crumble is a versatile dish that can be served for breakfast, lunch, or dinner. It's also a great dessert option, and it can be served with a variety of toppings, such as whipped cream, ice cream, or fruit sauce. Quinoa and berry crumble is a delicious and healthy dish that's perfect for any occasion.
Quinoa and Berry Crumble Quinoa and Berry Crumble Quinoa and Berry Crumble Quinoa and Berry Crumble
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1 cup mixed berries (such as blueberries, raspberries, and strawberries)
  • 1/2 cup almond flour
  • 1/2 cup gluten-free oats
  • 1/4 cup chopped walnuts
  • 1/4 cup maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse the quinoa in a fine mesh strainer.
  3. Combine the quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed.
  4. While the quinoa is cooking, combine the berries, almond flour, oats, walnuts, maple syrup, cinnamon, and salt in a large bowl.
  5. Stir in the cooked quinoa.
  6. Pour the mixture into a greased 8-inch baking dish.
  7. Bake for 25-30 minutes, or until the topping is golden brown and the berries are bubbling.
  8. Let cool for 10 minutes before serving.
Why It Works
  • The quinoa provides a nutty flavor and chewy texture, while the berries add a burst of sweetness and tartness.
  • The crumble topping is made with almond flour, gluten-free oats, and walnuts, and it adds a crispy and flavorful contrast to the soft and juicy filling.
  • This recipe is easy to make and can be tailored to your own liking.
  • You can use any type of berries you like, and you can adjust the amount of sweetness by adding more or less maple syrup.
  • Serve this crumble warm with a scoop of vanilla ice cream for a truly decadent treat.