QUINOA CHOCOLATE PUDDING
This is a healthy dessert that you can make quickly when you have some leftover cooked quinoa. In the picture, I sprinkled some unsweetened coconut flakes and added fruits.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine the first four ingredients in a bowl until well mixed.
- Add the quinoa and mix.
- Refrigerate for at least a couple of hours.
- Infuse love, divide into two dishes and serve!
Nutrition Facts : Calories 140.2, Fat 3.5, SaturatedFat 1.6, Cholesterol 4.3, Sodium 20.6, Carbohydrate 26.8, Fiber 4.9, Sugar 8.6, Protein 5.4
COCONUT QUINOA PUDDING
Quinoa is so versatile I've started eating it for dessert! Simmered with a bit of almond milk and brown sugar, the grains become tender and inviting, cozy and creamy. Rich coconut milk takes the whole thing to another level. Dressed up with a few crunchy extras, like toasted coconut and cocoa nibs, the simple dish turns into a satisfying dessert. And if you have any leftovers, it makes a pretty great breakfast, too. But what are the chances of that?
Provided by Samantha Seneviratne
Categories dessert
Time 1h30m
Yield 6 servings (about 3 cups)
Number Of Ingredients 6
Steps:
- Combine the quinoa, almond milk, 1 1/4 cups of the coconut milk, brown sugar and salt in a medium saucepan over medium heat. Simmer, partially covered, stirring occasionally, until the mixture has thickened and the quinoa is very tender, 20 to 25 minutes. Transfer the pudding to a bowl, and refrigerate, covered, until cold.
- To serve, stir in some additional coconut milk for a creamy consistency. Top with cocoa nibs, almonds and toasted coconut. Enjoy!
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 PUDDING
A quinoa version of rice pudding for those who want to find new ways to use this supergrain.
Provided by Lynda Q
Categories Desserts Custards and Pudding Recipes
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 46 g, Cholesterol 13.6 mg, Fat 6 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 2.7 g, Sodium 65.1 mg, Sugar 19.2 g
TROPICAL COCONUT QUINOA PUDDING
This dairy-free dessert is creamy and indulgent but balanced by using whole grain quinoa instead of traditional white rice. The bright coconut and mango accents will have you thinking of a sunny island beach even on the coldest day of winter!
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
- Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
- Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
- Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 49.1 g, Cholesterol 93 mg, Fat 19.8 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 14.8 g, Sodium 156 mg, Sugar 26.4 g
QUINOA PUDDING
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.)
Provided by justcallmetoni
Categories Dessert
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- Serve warm or at room temperature.
Nutrition Facts : Calories 204.4, Fat 3.7, SaturatedFat 0.6, Cholesterol 42.2, Sodium 86.9, Carbohydrate 36.2, Fiber 2, Sugar 23.2, Protein 7.2
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- Place two cans of full-fat coconut milk in the fridge for at least 8 hours or overnight. When ready to assemble the pudding, scoop out the hard coconut cream from the top of each can and add it to a mixing bowl. Whip the cream until soft and pillowy. Place bowl back in the fridge while you assemble the rest of the pudding.
- Add the 3/4 cup of coconut water (what's leftover in the can) or regular water into the bottom of a blender. Add quinoa, dates, cacao powder, sea salt and stevia and blend on high until smooth and creamy. The pudding will be quite thick at this point, but don't worry!
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