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!
Recipe: Quinoa Pudding
- 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
- 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
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.