Quinoa Pudding

Warm and fragrant steam rising from a gently simmering saucepan of quinoa pudding is really almost as enticing an experience on a cool autumn day as savoring its delicate texture and slightly sweet and nutty flavor in the bowl. Resembling small opaque tapioca pearls swimming in cream, quinoa pudding is just as pretty and easy to prepare as tapioca. And with quinoa's almost perfect amino acid profile as well as bountiful calcium, magnesium, phosphorus, iron, B vitamins and vitamin E, it's also versatile and wholesome enough to serve as a delicious and nourishing breakfast porridge.

Quinoa Pudding

Recipe by Lisa Turner Published on October 28, 2010 Simple, wholesome and nourishing dessert pudding made with quinoa for a light nutty taste — not too sweet, this easy pudding is gluten and guilt free Preparation: 5 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 1 cup dried quinoa 1 3/4 cup whole milk 3/4 cup heavy cream 1 tablespoon brown sugar 1/2 teaspoon vanilla extract pinch of sea salt Instructions: Rinse and scrub the quinoa under cold running water. Place in a bowl, cover with fresh cold water, and leave to soak overnight. Drain and set aside. Combine the milk, cream, brown sugar, vanilla and sea salt in a medium saucepan and bring to a low boil over medium heat. Reduce the heat to low and stir in the quinoa. Simmer gently for 20 to 25 minutes, stirring occasionally to prevent skimming, until the quinoa is soft and the pudding thickened. Remove from heat, ladle into bowls, and scatter with fresh berries, chopped pistachios, or the toppings of your choice. Serve warm. Makes 4 servings

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