Quinoa Pudding

Pair this lighter version of rice pudding with your favorite dried fruit.

  • Prep:
  • Total Time:
  • Servings: 8
Quinoa Pudding

Source: Body+Soul, 2008

Ingredients

  • 3/4 cup quinoa, rinsed
  • 4 cups skim milk
  • 1/4 cup turbinado sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1/4 teaspoon ground cardamom
  • 1/2 cup golden raisins
  • 1/4 cup chopped dried apricots

Directions

  1. In a large saucepan, bring quinoa and 3 cups milk to a boil; reduce to a simmer and cook, stirring occasionally, unti tender, 12 to 14 minutes.

  2. 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.

  3. 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.

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