{"id":26208,"date":"2012-10-04T22:48:49","date_gmt":"2012-10-05T02:48:49","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26208"},"modified":"2012-10-04T22:48:49","modified_gmt":"2012-10-05T02:48:49","slug":"vanilla-hazelnut-quinoa-pudding-with-coffee-syrup-%e3%83%90%e3%83%8b%e3%83%a9%e3%81%b8%e3%83%bc%e3%82%bc%e3%83%ab%e3%83%8a%e3%83%83%e3%83%84%e9%a2%a8%e5%91%b3%e3%82%ad%e3%83%8e%e3%82%a2%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26208&lang=en","title":{"rendered":"Vanilla Hazelnut Quinoa Pudding with Coffee Syrup<br> \u30d0\u30cb\u30e9\u3078\u30fc\u30bc\u30eb\u30ca\u30c3\u30c4\u98a8\u5473\u30ad\u30ce\u30a2\u30d7\u30c7\u30a3\u30f3\u30b0\u3001\u30b3\u30fc\u30d2\u30fc\u30b7\u30ed\u30c3\u30d7\u304c\u3051"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/100.jpg\" rel=\"lightbox[26208]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-26630 aligncenter\" title=\"100\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/100.jpg\" alt=\"\" width=\"414\" height=\"581\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/100.jpg 414w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/100-320x450.jpg 320w\" sizes=\"auto, (max-width: 414px) 100vw, 414px\" \/><\/a><\/p>\n<p><strong>Vanilla Hazelnut Quinoa Pudding with Coffee Syrup<\/strong><br \/>\n<em>September 2, 2012<\/em><\/p>\n<p>This is my first quinoa pudding. I always enjoy the texture of quinoa but it&#8217;s great in pudding, too. This was served with coffee syrup. The coffee flavor is perfect for the vanilla and hazelnut flavored pudding.<\/p>\n<p>vanilla hazelnut quinoa pudding: quinoa, water, salt, almond milk, sugar, hazelnut syrup, vanilla<br \/>\ncoffee syrup: very strong coffee, agave syrup<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/097.jpg\" rel=\"lightbox[26208]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-26631 aligncenter\" title=\"097\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/097.jpg\" alt=\"\" width=\"416\" height=\"581\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/097.jpg 416w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/097-322x450.jpg 322w\" sizes=\"auto, (max-width: 416px) 100vw, 416px\" \/><\/a><\/p>\n<p><strong>\u30d0\u30cb\u30e9\u3078\u30fc\u30bc\u30eb\u30ca\u30c3\u30c4\u98a8\u5473\u30ad\u30ce\u30a2\u30d7\u30c7\u30a3\u30f3\u30b0\u3001\u30b3\u30fc\u30d2\u30fc\u30b7\u30ed\u30c3\u30d7\u304c\u3051<\/strong><br \/>\n<em>\uff12\uff10\uff11\uff12\u5e74\uff19\u6708\uff12\u65e5<\/em><\/p>\n<p>\u5199\u771f\u306e\u65e5\u4ed8\u3092\u898b\u305f\u3089\u3001\u3082\u3046\uff11\u30f6\u6708\u3082\u524d\u306b\u4f5c\u3063\u3066\u3044\u305f\u3082\u306e\u3060\u3063\u305f\u3002<\/p>\n<p>\u3061\u3087\uff5e\u3063\u3068\u9577\u3044\u540d\u524d\u3001\u30d0\u30cb\u30e9\u3078\u30fc\u30bc\u30eb\u30ca\u30c3\u30c4\u98a8\u5473\u30ad\u30ce\u30a2\u30d7\u30c7\u30a3\u30f3\u30b0\u3001\u30b3\u30fc\u30d2\u30fc\u30b7\u30ed\u30c3\u30d7\u304c\u3051\u3002<\/p>\n<p>\u30e9\u30a4\u30b9\u30d7\u30c7\u30a3\u30f3\u30b0\u3060\u3068\u3001\u3054\u306f\u3093\u3067\u4f5c\u308b\u3093\u3060\u3051\u308c\u3069\u3001\u3053\u308c\u306f\u3001\u3054\u306f\u3093\u3088\u308a\u305a\u3063\u3068\u5c0f\u3055\u3081\u306e\u30ad\u30ce\u30a2\u3068\u3044\u3046\u7a40\u7269\u3067\u4f5c\u3063\u305f\u30d7\u30c7\u30a3\u30f3\u30b0\u3002<\/p>\n<p>\u3077\u3061\u3077\u3061\u3063\u3068\u3057\u305f\u98df\u611f\u304c\u826f\u3044\u306e\u3067\u3059\u3002<\/p>\n<p>\u4eca\u56de\u306f\u725b\u4e73\u3092\u4f7f\u308f\u305a\u306b\u3001\u30a2\u30fc\u30e2\u30f3\u30c9\u30df\u30eb\u30af\u3092\u4f7f\u3044\u307e\u3057\u305f\u3002<\/p>\n<p>\u30a2\u30fc\u30e2\u30f3\u30c9\u30df\u30eb\u30af\u306f\u3001\u8c46\u4e73\u3084\u30e9\u30a4\u30b9\u30df\u30eb\u30af\u3068\u3068\u3082\u306b\u6700\u8fd1\u3088\u304f\u8cb7\u3063\u3066\u307e\u3059\u3002<\/p>\n<p>\u53cb\u4eba\u624b\u4f5c\u308a\u306e\u30d0\u30cb\u30e9\u30a8\u30c3\u30bb\u30f3\u30b9\u3001\u3078\u30fc\u30bc\u30eb\u30ca\u30c3\u30c4\u98a8\u5473\u306e\u30b7\u30ed\u30c3\u30d7\u3067\u98a8\u5473\u3092\u3064\u3051\u3066\u3002<\/p>\n<p>\u4ed5\u4e0a\u3052\u306b\u3001\u30b3\u30fc\u30d2\u30fc\u30b7\u30ed\u30c3\u30d7\u3092\u304b\u3051\u3066\u51fa\u6765\u4e0a\u304c\u308a\uff5e\u3002<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/098.jpg\" rel=\"lightbox[26208]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-26632 aligncenter\" title=\"098\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/098.jpg\" alt=\"\" width=\"415\" height=\"581\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/098.jpg 415w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/098-321x450.jpg 321w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.attic66.com\" target=\"_blank\"><br \/>\n<img decoding=\"async\" style=\"padding: 0px;\" src=\"http:\/\/www.attic66.com\/badges\/attic66-small-noborder.jpg\" alt=\"\" border=\"0\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.studiorfood.com\" target=\"_blank\"><br \/>\n<img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" alt=\"\" border=\"0\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.studiorfood.com\/\">studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n<p>\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<br \/>\n<a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" alt=\"\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vanilla Hazelnut Quinoa Pudding with Coffee Syrup September 2, 2012 This is my first quinoa pudding. I always enjoy the texture of quinoa but it&#8217;s great in pudding, too. This was served with coffee syrup. The coffee flavor is perfect for the vanilla and hazelnut flavored pudding. vanilla hazelnut quinoa pudding: quinoa, water, salt, almond [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-26208","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26208"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26208\/revisions"}],"predecessor-version":[{"id":26636,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26208\/revisions\/26636"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}