Quinoa Pudding

Here's a recipe that hits close to home but with a healthy twist.  I have two versions for you: 1. A simpler, non-dairy version 2. A richer, more indulgent version.  It has all the tastes of a classic rice pudding but packs an extra punch of nutrition.  Quinoa has 9 essential amino acids, so it's great for all the non-meat eaters out there.  One serving has 8 grams of protein and 5 grams of fiber!

Non-Dairy version

 

Ingredients:

• 1 1/4 cup almond milk
• 1 1/4 coconut milk
• 1/4 cup brown sugar
• 3/4 cup quinoa
• pinch of salt
• 1 pod cardamom, or 1/4 tsp. ground cardamom**
• cinnamon stick**

**item optional

In a pot on medium high heat, combine almond and coconut milk, brown sugar, salt.  Whisk to dissolve sugar and salt.  Rinse 3/4 cup quinoa.  When pot comes to a light boil, add in quinoa.  Stir occasionally to prevent quinoa from sticking to itself and bottom of pan.  Reduce to low heat, cover and let simmer for 20-30 minutes or until quinoa is tender and milk has thickened.

Decadent Version

 

Ingredients:

• 4 cups skim milk
• 3/4 cup quinoa
• 2 eggs
• 1/4 cup white sugar
• 1/4 cup honey
• 1/4 tsp. ground cardamom
• 1/2 tbsp. cinnamon

Brings 3 cups skim milk to boil.  Rinse 3/4 cup quinoa, add to pot.  Bring to a boil, then reduce to simmer and cover.  Cook until tender, around 20 mins.  In a mixing bowl, add sugar, honey, two eggs, 1 cup skim milk, cardamom, and cinnamon.  Whisk until eggs are well-combined.

When quinoa is ready, slowly pour (little bits at a time) into egg mixture while whisking.  Return to pot, cook on medium heat, stirring to keep from sticking to pan, until milk thickens.