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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
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place the quinoa, coconut milk, vanilla, cinnamon and salt in a small saucepan and bring to a boil. reduce heat to low, cover the pan and simmer 12-15 minutes or until most of the liquid is absorbed. fluff quinoa with a fork then divide it evenly between two bowls. gently swirl in 1 1/2 to 2 tablespoons of jam into each bowl. a light touch leaves yummy pockets of jam tucked into the quinoa rather than a big blob of pink quinoa! if desired, sprinkle with assorted chopped nuts. serve warm with additional drizzles of coconut milk. recipe adapted from how sweet eats.