“Native to South America, quinoa is rich in fiber, protein and other nutrients. This is a lovely variation on the more common rice pudding and is best served warm. The final product is firm and can be sliced. Top with your favorite fruit and this dessert makes for a terrific breakfast. Since I tend to not like my desserts very sweet, I usually make this with 2/3 cup sugar or a combination of sugar and Splenda. (For Core followers, you can make this Core bu skipping the currants and nuts, and replacing the sugar with Splenda. Add the Splenda towards the end to avoid the artificially sweetened taste.)”
READY IN:
1hr 15mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Place quinoa in a bowl of water. Begin the cleaning by rubbing the grain together between your hands. Drain and repeat several times. You will know the quinoa is clean when the water is no longer milky after rubbing. This step is essential for removing the bitter layer that surrounds the grain.
  2. Bring quinoa and 6 cups water to a boil in a large saucepan. Reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
  3. Preheat oven to 350°F.
  4. To measure milk, place powdered milk in measuring cup and add milk to one cup. Stir together to dissolve milk powder. If you do not have powdered milk, its best to use whole milk.
  5. Whisk together eggs, egg whites, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Mix in quinoa, nuts, and currants. Pour into a buttered 9-inch square baking pan prepared with a coat of cooking spray.
  6. Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake until a knife inserted in center comes out clean, around 40 minutes.
  7. Serve warm or at room temperature.

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