Quinoa Kheer

• 1/2 cup quinoa
• 1 cup water
• 1 teaspoon ghee or 1 teaspoon butter
• 4 dried dates, pits removed and chopped
• 4 teaspoons golden raisins
• 1 teaspoon pistachios, unshelled and chopped (I used unsalted raw pistachios)
• 1 teaspoon slivered almonds
• 1/4 teaspoon ground cardamom
• 3 cups skim milk
• 1 pinch saffron (I used Spanish saffron)
• 3 tablespoons sugar (add more sugar if you prefer it sweeter)
• 2 teaspoons rose water

1. Preparation.
2. Rinse the quinoa.
3. Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
4. In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and saute them for a minute.
5. Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
6. Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
7. Preparation.
8. Rinse the quinoa.
9. Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
10. In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and saute them for a minute.
11. Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
12. Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.

quinoa, water, ghee, dates, golden raisins, pistachios, almonds, ground cardamom, milk, saffron, sugar, water

Taken from www.food.com/recipe/quinoa-kheer-524106 (may not work)