Recipe by justcallmetoni
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.)
Top Review by Cindy Lynn
This was awesomely delicious! I used Ancient Harvest's prewashed organic Quinoa, so was able to skip the first step. Since I didn't have currants on hand, but had golden raisins that need to be used up, I substituted them. I did use slivered almonds, my own extracted vanilla and grated fresh nutmeg on top along w/the cinnamon and sugar. As suggested in the instructions, I used whole milk. We just had it hot for breakfast. DH poured some of my homemade maple syrup (refrigerated from french toast a couple days ago) on his serving and went back for seconds (small eater so this was significant!). I ate mine as it came out of the baking dish and thought it was perfect. I did use a little less sugar than the recipe called for. Thanks for sharing!
- 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 See How It's Made
- 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.
- 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.
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- Serve warm or at room temperature.