Prep 20 mins
Cook 55 mins
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.)
- 236.59 ml quinoa, cleaned (6 oz)
- 1419.54 ml water
- 2 eggs
- 2 egg whites
- 236.59 ml nonfat milk
- 29.58 ml dry non-fat powdered milk
- 4.92 ml vanilla
- 177.44 ml sugar, plus
- 14.79 ml sugar
- 0.59 ml salt
- 59.14 ml slivered almonds or 59.14 ml chopped almonds
- 59.14 ml dried currant
- 0.59 ml cinnamon
- cooking spray
- 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.
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!
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.
I'm having mixed reviews from my family on this dish, honestly I used the full cup of quinoa, I wish I had used less because I found it ate all the moisture up(and I added extra) I used maple syrup as a sweetener, almond milk, and coconut extract, tossed in some raisins ans apricots. Its tasty, kinda, lol maybe I just have to accept im not a huge quinoa fan? I will try it again to, and tweek the recipe some more. OH and I also toasted my quinoa before cooking it, with some shredded coconut. My kids ploughed through it like it was gold tho... :)