Sunday, February 24, 2013

Quinoa Pudding

 This is a lovely take on tapioca pudding but instead of tapioca it uses quinoa, therefore giving it a hint of a "healthier" take on pudding. This is a delicious recipe and I love the way the pudding looks with the tricolor quinoa. This pudding is high in protein and super yummy.

3/4 cup quinoa
2 1/2 cups milk (whole will give the pudding a creamier consistency, but 2% will also work)
1/2 cup heavy cream
1/3 cup sugar
2 teaspoons vanilla extract
fruit of your choice (I used fresh cut strawberries)

1. Place quinoa in a fine mesh sieve and rinse under cold water for 1 minute.
2. In a large saucepan, whisk together the milk, heavy cream, sugar, and vanilla extract. Bring to a simmer over medium heat. Add quinoa. Turn heat down to low and allow to simmer for 45 minutes.
3. Cooking for the full 45 minutes will result in a thick pudding. For a thinner consistency, cook the pudding until desired consistency is achieved. Stir every few minutes to prevent a film from forming on the top of the pudding or bottom of the pan.
4. Serve chilled, topped with fresh fruit. Store refrigerated in an airtight container. Enjoy!
Recipe adapted from PastryAffair

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