I started eating quinoa about a year ago, mostly as a substitute for the usual meal carbs (rice, bread, potatoes). I'm always looking for ways to maximize my nutritional intake, and quinoa is loaded with protein, fiber, iron and magnesium (just to name a few). It's usually a hit or miss with people, but I enjoy it and was excited to try this recipe for a sweet version that is similar to rice pudding.
Well, it turned out pretty scrum-diddly-umptious! Kind of like a chilled, sweetened, cinnamon vanilla oatmeal. Add fresh blueberries and sliced almonds (or whatever fruits/nuts you have on hand) and it's absolutely perfect for breakfast or dessert.
The original recipe comes from the cute and charming blog Honest Fare. I used almond milk, but use whole milk if you'd like a creamier version. I also recommend using freshly grated cinnamon and a vanilla bean if you have it (no biggie if not). Fresher is always better. =)
- 3 cups whole milk, or 3 1/2 cups almond or coconut milk (I used So Delicious almond milk from Central Market)
- 1/4 cup water
- 1/4 cup of sugar or your favorite sweetener
- 1/6 teaspoon cinnamon (I used freshly grated cinnamon sticks)
- 2 teaspoons vanilla or one vanilla bean
- a pinch of salt
- 1 cup quinoa
- fresh blueberries
- sliced almonds
- Use a strainer to rinse the quinoa with cold water for a few seconds
- Combine the milk, water, sugar, salt, cinnamon and vanilla in a medium saucepan and bring it to a simmer. Add the quinoa and stir
- Reduce heat to medium-low and partially cover to about 3/4 of the way. Cook for roughly 30 minutes, making sure to stir every few minutes
- If the pudding is a little dry or if the quinoa is still hard, add a splash more milk/water and cook fully covered for a few more minutes
- Remove from heat and let cool to room temperature, then spoon pudding into bowls. Let the pudding chill (if you prefer) and then top with blueberries and sliced almonds.