Similar to rice pudding, quinoa pudding is both more delicate and more substantial. This whole grain (wheat-free) dessert is so healthy and satisfying that some people eat it for breakfast!
Serves 4-6
1/2 cup organic sugar or maple sugar
2 tablespoons soft butter, plus butter for greasing the pan
2 eggs
1 cup milk
1 tablespoon vanilla
1 teaspoon cinnamon
Pinch sea salt
2 cups cooked quinoa
1/2 cup chopped toasted hazelnuts
1/2 cup currants
Freshly grated nutmeg
Pre-heat oven to 350 °F. Cream sugar and butter. Stir in eggs, milk, vanilla, cinnamon, and salt until blended. Add quinoa, hazelnuts, and currants and mix thoroughly. Butter a 1½ quart casserole or soufflé dish (or 6 individual ramekins).
Pour the custard mixture into the casserole or ramekins and grate a little nutmeg over it. Bake for 40 minutes or until just set. To serve, spoon from the casserole or ramekins or loosen the edges with a knife and invert pudding(s) onto a plate (or individual plates).
Or, steam covered in the top of a double boiler over boiling water for about 1 hour.
May you be well nourished,
Rebecca Wood
