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
QUINOA PUDDING BY DR. ANDREW WEIL
From "Eight Weeks to Optimal Health". I haven't tried it yet but want to post it for safekeeping. Dr Weil says: Here is an unusual, healthy dessert made from the staple grain-like seed of the high Andes, now available in specialty food shops and health-food stores.
Provided by Chef Tweaker
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the quinoa in a sieve and wash it well under cold running water. Drain and place in a pot with 2 cups cold water. Bring to a boil, cover, lower heat, and boil gently until all the water is absorbed, and quinoa is tender, about 15 minutes.
- Measure 2 cups cooked quinoa and to it add the apple juice, raisins, nuts, lemon juice, and pinches of cinnamon and salt to taste.
- Simmer, covered, for 15 minutes.
- Remove from heat and stir in the vanilla extract.
- Chill. Serve plain, or with berries or sliced banana or a little maple syrup if you want it sweeter.
Nutrition Facts : Calories 538, Fat 20.4, SaturatedFat 2.7, Sodium 246.1, Carbohydrate 82.4, Fiber 7.1, Sugar 37.1, Protein 12.7
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
QUINOA PUDDING
Pair this lighter version of rice pudding with your favorite dried fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 226 g, Fat 2 g, Fiber 2 g, Protein 9 g
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