Creamy Quinoa Pudding Recipes

CREAMY QUINOA PUDDING

Steps:

• Mix quinoa, soymilk and salt together in a saucepan and bring to a boil.
• Cover and simmer for 20 minutes.
• Add sesame butter and barley malt and mix well.
• Add kudzu or arrowroot and stir constantly until mixture thickens.
• Add vanilla and spices.
• Top with your choice of nuts or fruit. Delicious warm or chilled.

QUINOA PUDDING

Steps:

• Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat.
• Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.
• Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.

QUINOA DESSERT PUDDING

Steps:

• Combine raisins and rum in pot. Bring to boil. Remove from heat. Set aside to plump. Cook quinoa in large pot of boiling water until tender. Drain well.
• Combine quinoa, milk, cream, sugar, salt, cinnamon and nutmeg in heavy large saucepan over medium heat. Bring to boil, stirring frequently. Reduce heat to low. Cook until most of liquid evaporates and mixture is thick, stirring frequently, about 15 minutes. Whisk egg yolks in large bowl to blend. Add 1 cup pudding mixture and whisk to blend. Return mixture to saucepan. Add raisins and rum and continue stirring until mixture is thick (do not boil). Transfer pudding to large glass bowl. Refrigerate until cool. Sprinkle with cinnamon before serving.

QUINOA BREAKFAST PUDDING

Steps:

• Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
• Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

QUINOA PUDDING

Steps:

• In a large saucepan, bring quinoa and 3 cups milk to a boil; reduce to a simmer and cook, stirring occasionally, until tender, 12 to 14 minutes.
• 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; add raisins and apricots.
• Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Pour pudding into a 2-quart dish and let cool slightly. Cover surface directly with plastic and refrigerate until cool, at least 2 hours and up to 2 days.

CREAMY COCONUT QUINOA PUDDING

Steps:

• In the top of a double boiler set over hot water, combine milk, coconut milk, quinoa, 1/4 cup of sugar and salt.
• Simmer until the quinoa is tender and most of the milk has been absorbed, about 1 1/2 hours; stirring occasionally.
• Stir in the remaining sugar and set aside to cool.
• Just before serving, garnish with shaved coconut.