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
• ¾ cup sugar , plus
• 1 tablespoon sugar
• 1⁄8; teaspoon salt
• ¼ cup slivered almonds or ¼ cup chopped almonds
• ¼ 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.

[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.

[PatriotsGirl]

This is a really tasty and unique dessert! I eat a lot of quinoa but never made a sweet dish with it. I would give it five stars, but I didn't get that delicious looking custard layer on top. My quinoa must have just soaked up all the other ingredients. I didn't have any currants so I added some dried cranberries to this. Next time I would leave them out, I think it would be better without any added fruit. I also added sliced almonds because that was what I had in my pantry. I love the texture that they added. I used about 1/2 cup splenda and 1/4 cup sugar, and used 2 tablespoons of fat free half & half in place of the powdered milk. I would love to know from anyone that ended up getting that custard layer on top if they have any secrets! I enjoyed this, but I would enjoy it a lot more with that added layer :-)