I love this quinoa pudding because it tastes like the yummy rice pudding I get at the Indian restaurant, but is much more filling.
Quinoa (pronounced keen-wah) is not a true grain but is a relative of such plants as chard and spinach. Actually the seeds of an edible plant, quinoa contains twice the protein of rice. This isn’t just any protein we’re talking about here either, but one which contains all nine essential amino acids (nutritional building blocks that help form proteins and muscle), including lysine, which makes it a complete protein.
Delicious, nutritious, and super filling, this is a great way to introduce the family to quinoa!
3/4 c. quinoa, thoroughly rinsed (this is very important as quinoa has a bitter coating that needs to be rinsed off)
4 c. almond or coconut milk (unsweetened), or milk
2 Tbs. organic brown sugar
1/4 c. honey
2 large eggs
1/4 tsp. ground cardamom
1 tsp. vanilla or almond extract
1. In a large saucepan, bring rinsed quinoa and 3 cups almond milk to a boil; reduce to a simmer and cook, stirring occasionally, until tender, 12 to 14 minutes.
2. Meanwhile, in a medium bowl, whisk together sugar, honey, eggs, cardamom and remaining cup of milk. Reduce heat to medium-low. Stirring constantly, slowly pour egg mixture into quinoa.
3. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Stir in extract and pour pudding into a 2-quart dish and let cool slightly. Cover and refrigerate until cool. At least 2 hours.
*If this isn’t sweet enough add honey or maple syrup to taste.