Quinoa Pudding

justcallmetoni's Note:

Native to South America, quinoa is rich in fiber, protein and other nutrients. This is a lovely variation on the more common rice pudding and is best served warm. The final product is firm and can be sliced. Top with your favorite fruit and this dessert makes for a terrific breakfast. Since I tend to not like my desserts very sweet, I usually make this with 2/3 cup sugar or a combination of sugar and Splenda. (For Core followers, you can make this Core bu skipping the currants and nuts, and replacing the sugar with Splenda. Add the Splenda towards the end to avoid the artificially sweetened taste.)

• Total Time: 1 hrs 15 mins
• Prep Time: 20 mins
• Cook Time: 55 mins

Ingredients:

Servings: 9

• 1 cup quinoa, cleaned (6 oz)
• 6 cups water
• 2 eggs
• 2 egg whites
• 1 cup nonfat milk
• 2 tablespoons dry non-fat powdered milk
• 1 teaspoon vanilla
• 3/4 cup sugar, plus
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1/4 cup slivered almonds or 1/4 cup chopped almonds
• 1/4 cup dried currant
• 1/8 teaspoon cinnamon
• cooking spray

Directions:

1. Place quinoa in a bowl of water. Begin the cleaning by rubbing the grain together between your hands. Drain and repeat several times. You will know the quinoa is clean when the water is no longer milky after rubbing. This step is essential for removing the bitter layer that surrounds the grain.
2. Bring quinoa and 6 cups water to a boil in a large saucepan. Reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
3. Preheat oven to 350°F.
4. To measure milk, place powdered milk in measuring cup and add milk to one cup. Stir together to dissolve milk powder. If you do not have powdered milk, its best to use whole milk.
5. Whisk together eggs, egg whites, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Mix in quinoa, nuts, and currants. Pour into a buttered 9-inch square baking pan prepared with a coat of cooking spray.
6. Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake until a knife inserted in center comes out clean, around 40 minutes.
7. Serve warm or at room temperature.

Reviews

[lisa__lynn]

I just gave this recipe a shot and I love the way it came out! I made a few changes here and there; 3 egg substitutes, 3/4 c. quinoa, 3/4 c. soy milk, 1/4. fat free half and half, ideal sugar substitute, no almonds/currants. I made less quinoa (I only have 8x8 pan) but still used the same amount of milk. It came out a great yummy custardy layer on top. Wonderful! Thank you for the recipe.

[The Frugal Cheflady]

This recipe was a big hit at my house! I agree that it is a bit too sweet, even for a dessert (but that's my preference). I actually made this for breakfast, and it completely disappeared. Even my daughter, who is super finicky and doesn't really like quinoa, liked it. Next time I make it, I will try either rapadura or maple syrup. I also didn't get the custardy layer, despite using less quinoa (I think I halved it, was using quinoa I had cooked the evening before so not sure how much I had to begin with), and the whole amount of eggs, etc. (did not add fruit or nuts this time). I also used whole milk and whole eggs. I did get pockets of custard, but will keep working on trying to get The Layer. Loved this recipe, thanks for posting!!

[Chef Mommie]

Looking at Heather'sKitchen's photo, I am thinking she poured the mixture on top of the quinoa in the pan. Think I will try that next time. Love this way to use quinoa! 5 stars.