It’s July and that means there’s a whole new list of produce that’s in season. Woohoo! Eating produce that’s in season will save you money and get you the freshest options. Win win, right?
Often times, I like to expand my eating horizons and hunt for new recipes that I’m interested in trying or a recipe that uses a different ingredient than my normal. Plums aren’t a common purchase for me. I love them and ate them very often as a child, my kids love them, but I just don’t reach for them these days. I’m not entirely sure why but by picking this recipe, I’m buying plums and trying them in a new way I never have before. Paired with pistachios and yogurt, I know I’ll have a recipe that will fill me up and give me a balanced start to my day. And isn’t it gorgeous too? Double win!
Plums are a good source of vitamin C, help the absorption of iron, and have many other vitamins and minerals that help in the protection of bones like Vitamin K, magnesium and potassium. Full of antioxidants as well, there’s no drawback to trying out some more plum dishes!
1 cup uncooked quinoa, rinsed
1 1/2 cups milk
1/4 cup water
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
pinch of freshly grated nutmeg
1/4 cup chopped pistachios
milk, for serving
yogurt, for serving
4 plums, sliced
1/2 cup water
1/4 cup honey
Preheat the oven to 350 degrees F. Spray a baking dish with nonstick spray.
In a bowl, stir together the quinoa, milk, water, vanilla, cinnamon, salt and nutmeg. Pour it into the baking dish and bake for 20 minutes. Remove from the oven and stir well (to incorporate any of the milk laying on top), then bake for 15 to 20 more minutes until most of the liquid is absorbed.
While the quinoa is cooking, make the plums. Add the plums, water and honey to a saucepan over medium-low heat. Bring the mixture to a simmer and cook, stirring occasionally, until the plums are soft and juicy, about 5 minutes.
To serve the quinoa, scoop some into a bowl and pour milk over top. My favorite here is coconut milk! Add some yogurt and pistachios on too, then spoon some of the plums and juice over it. Devour.
Thanks to How Sweet Eats for this beautiful recipe and images.