I’ve been on a quinoa kick lately. I love this little grain. It’s so versatile, healthy and delicious.
The other evening, I wanted to make a dessert that was not super high in calories. I love a good rice pudding, so I wondered if I could make a quinoa pudding in the same way as I made a rice pudding.
Through some trial and error, I was able to create a creamy and delicious quinoa pudding that I’m sure won’t disappoint.
My family enjoyed it hot from the oven with a scoop of rich vanilla ice cream on top and then we finished it off the next morning with a bit of milk and fresh blueberries. It’s slightly sweet and very satisfying. This quinoa pudding (for lack of a better name…) is packed with raisins and slivered almonds and lots of flavorful and aromatic spices, brown sugar and a bit of honey.
This quinoa pudding is certainly satisfying for a dessert treat and perfect for breakfast as well.
3/4 cup quinoa
3 cups milk
1/4 cup brown sugar
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
pinch of salt
1/2 cup slivered almonds
1/2 cup raisins
1 tablespoon sugar
1/8 teaspoon cinnamon
Mix together and set aside.
Using a small mesh strainer, rinse the quinoa under cold running water.
Put the quinoa into a medium pot along with 2 cups of the milk. Bring to a slow boil, stirring constantly. Reduce heat, continue stirring and cook until all the milk is absorbed and the quinoa is tender, about 15 minutes.
Preheat the oven to 350 degrees F.
In a large bowl, mix together the brown sugar, honey, eggs, the spices and the salt. Then stir in the remaining cup of milk.
Butter a medium baking dish. Pour the quinoa into the brown sugar- egg mixture and stir in the almonds and raisins.
Transfer to the baking dish.
Sprinkle the cinnamon-sugar mixture on top.
Cook uncovered for 1 hour to 1 hour 15 minutes. Check to see if the pudding is done by inserting a knife into the center and see if it comes out clean.