Whew! Another week has flown by. It has been an insanely busy week for me because I am really pushing to meet my self imposed deadline of having my first complete quinoa cookbook finished by April 10. It is going to be all new quinoa recipes that are not on the website. The job of writing over 100 recipes is not so hard – it’s testing them and taking pictures of the onces that pass muster that is exhausting! I made the same dish three times this week trying to get it right. My poor family!
I can’t complain though – as tiring as it can be it is also a lot of fun. I can’t wait to see it all come together!
In keeping with my promise to offer new quinoa dessert recipes on Fridays, today I’m bring you my mother’s new favorite – Quinoa Pudding! This is a lightened up and healthier version of rice pudding that still tastes great! Even my picky boys like this one! I haven’t tried it yet but next time I make this quinoa pudding I am going to see if I can substitute agave nectar for the sugar.
I made a great raspeberry sauce to go along with it and the results were spectacular!
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Recipe: Quinoa Pudding
Ingredients
- 2 cups cooked quinoa, warm
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup dried cranberries (optional)
- 2 1/2 cups milk
- 1 tsp vanilla
- 1/4 tsp salt
- ground cinnamon
Instructions
- Preheat oven to 325 degrees
- Beat eggs with a wire whisk. Stir in sugar, cranberries, milk, vanilla, salt and warm quinoa. Sprinkle with cinnamon if desired.
- Bake for 45 minutes, stirring every 15 minutes. The quinoa will not be set yet.
- Let stand for 15 minutes for liquid to absorb. Serve warm or cold.
Diet type: Vegetarian
Diet (other): Reduced fat
Number of servings (yield): 8
Meal type: dessert
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If you have a quinoa recipe that you would like to share, be sure to email me! I can use all the help I can get with recipes in the next couple of weeks since I’m going to be so busy finalizing the cookbook.
{ 10 comments… read them below or add one }
Wendy, do you have the picture of this recipe? It will be great if you can post the picture of each wonderful recipe you have. Thanks
Hi Hannie,
Posting pictures with each post is something that I eventually hope to do as time allows. Right now I am really busy working on the cookbook, so it probably is not going to happen until I am done there because obviously I want every recipe in the cookbook to have great pictures. Its actually not taking the pictures that slows me down – its the post production part. I take pictures and then they end up sitting on my camera or untouched in my "my pictures file". For the cookbook, I am hiring someone to do this for me but you are right – I need to figure out something for every day.
Wendy
What can I use to replace the sugar? Will unsweetened applesause work? Honey? Agave?
Thank you.
Arlene, Richard & Susan –
I think you could use agave nectar. In baking in general you would use 2/3 cup of agave nectar for one cup of sugar and then reduce the overall liquid by 1/4 cup. Since so many people are interested I will be experimenting with this. Stevia would work too, but I don't have much experience cooking with it.
Richard –
This makes 8 servings but at this time I do not offer nutritional information on the site. As I will be doing this for the cookbook I may eventually offer it on the website but it is a time consuming process.
Susan – I will work on a fritatta recipe for you. Are you looking for something that is made all in the oven?
I am thinking entirely of being able to cook entire recipe in oven. Oven is not large enough for a full size cookie so you can see I mean small!
You recently had a recipe for quinoa pudding on your http://www.cookingquinoa.net website. Since it contains sugar, cranberries, and milk, can you tell us the size serving, calories per serving and the rest of the nutritional statistics? I am diabetic and I need to use a substitute for the sugar, probably stevia or agave syrup.
Richard, you can input your ingredient substitutes in the recipe builder at livestrong.com and it will give you nutritional stats
Also wondering if you have a simple "baked" frittata recipe. I use a small convection oven and am cooking for two. Skillets just won't fit in the oven.
Since I'm on a "no flours, no sugars" diet, I use Stevia. I'm wondering if you can substitute Stevia instead of the sugar? Or, can other fruits be used such as strawberries or blueberries? Interestint.
Susan, I’m going to attempt this with honey & blueberries this week! I’ll get back with you!