Hey there,
As promised, here’s the recipe for Quinoa Pudding. It’s easy and has lots of options for variations. I got this recipe from Karen Soper, a parent I met at my kids pre-school. She’s got a real thing for healthy eating.
1/2 Cup organic sugar of maple sugar
2 Tablespoons of soft butter, plus extra for greasing the pan
2 eggs
1 Cup milk (You could substitute rice milk, almond milk, soy milk. I don’t know about coconut milk, but I’d like to try it.)
1 Tablespoon vanilla
1 Teaspoon cinamon
pinch of sea salt
2 cups cooked quinoa
1/2 cup of chopped nuts (optional)
1/2 cup currants (You could substitute dried cherries, raisins, dates, chopped prunes or dried apricots.)
Freshly grated nutmeg
Pre-heat oven to 350 degrees F. Cream sugar and butter. Beat in eggs, milk, vanilla, cinamon and salt until blended. Fold in quinoa, hazlenuts and currants and mix thoroughly.
Butter a 1 1/2 quart casserole or souffle dish. You could also pour into 6 ramekins. Pour the custard mixture into the casserole (or ramekins) and grate a little nutmeg on top of it. Bake for 40 minutes or until just set.
Enjoy!
Adios,
Lisa
PS: To cook two cups of quinoa, put one cup of dry quinoa into a pot and cover with water. Let it boil for a few minutes. When the little kernels burst, they’re ready. Just drain the excess water and it’s ready for pudding.
