Cobo Center Increases its Local Offerings
Chef Scott Sundermeyer is serving restaurant-quality food at Detroit's iconic convention center
Recipe by Chef Scott Sundermeyer, Cobo Center, Detroit
Ingredients
- 3 cups water
- 1 cup vanilla almond or soy milk
- ½ cup maple syrup
- 1 tablespoon Madagascar vanilla pure extract
- 1 tablespoon ground cinnamon
- 1 teaspoon kosher salt
- 1 cup red or tan quinoa
- 1 cup dried fruit or fresh berries (optional)
Instructions
1. Place water, milk substitute, maple syrup, vanilla, cinnamon and salt in a large saucepan over high heat; bring to a boil. Add quinoa, reduce heat and simmer 25 minutes, or until thick and creamy.
2. Stir in fruit if using and serve hot.
Yield: 6 (½-cup) servings
Chef’s Note: Honey or brown sugar can be used in place of maple syrup.
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