Quinoa Puddng

Living la vida a belleza's Note:

This comes to us from www.rwood.com.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 6

Yield: 6.0 ramekins

• 1/2 cup sugar (organic) or 1/2 cup maple sugar
• 2 tablespoons butter, softened
• 2 eggs
• 1 cup milk
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• 1 pinch sea salt
• 2 cups cooked quinoa
• 1/2 cup hazelnuts, toasted and chopped
• 1/2 cup currant

Directions:

1. Pre-heat oven to 350 °F.
2. Cream sugar and butter.
3. Stir in eggs, milk, vanilla, cinnamon, and salt until blended.
4. Add quinoa, hazelnuts, and currants and mix thoroughly. Butter a 1½ quart casserole or soufflé dish (or 6 individual ramekins).
5. Pour the custard mixture into the casserole or ramekins and grate a little nutmeg over it. Bake for 40 minutes or until just set. To serve, spoon from the casserole or ramekins or loosen the edges with a knife and invert pudding(s) onto a plate (or individual plates).
6. Or, steam covered in the top of a double boiler over boiling water for about 1 hour.

Reviews

[Coral_Jayne]

This is really, very good. I didn't give it a star rating because I changed a few things from the original recipe. I used Craisens in place of currents and almond slivers in place of the hazelnuts. I also added 1/4tsp pumpkin pie spice. Thank you for the basic recipe, it has a tonne of variations possible.

[Dulcet Kitchen]

Let me start by saying how glad I am that I found this recipe! (please correct the spelling of pudding so that other people can find it!). Anyhow, I made a bunch of quinoa the other day and BF just couldn't stand it. So, I thought I was going to be stuck with all this cooked quinoa until I found this recipe--and this pudding is fantastic. I used sliced almonds instead of hazelnuts and raisins instead of currants. Plus I added a pinch or two of cardamom. Wonderful! Thanks so much!