Quinoa Puddng
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Yields:
-
6 ramekins
- Serves:
- 6
ingredients
directions
- 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.
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Reviews
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This is really, very good. I didn't give it a star rating because I changed a few things from the original recipe. I used Craisens in place of currents and almond slivers in place of the hazelnuts. I also added 1/4tsp pumpkin pie spice. Thank you for the basic recipe, it has a tonne of variations possible.
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Let me start by saying how glad I am that I found this recipe! (please correct the spelling of pudding so that other people can find it!). Anyhow, I made a bunch of quinoa the other day and BF just couldn't stand it. So, I thought I was going to be stuck with all this cooked quinoa until I found this recipe--and this pudding is fantastic. I used sliced almonds instead of hazelnuts and raisins instead of currants. Plus I added a pinch or two of cardamom. Wonderful! Thanks so much!
Tweaks
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Let me start by saying how glad I am that I found this recipe! (please correct the spelling of pudding so that other people can find it!). Anyhow, I made a bunch of quinoa the other day and BF just couldn't stand it. So, I thought I was going to be stuck with all this cooked quinoa until I found this recipe--and this pudding is fantastic. I used sliced almonds instead of hazelnuts and raisins instead of currants. Plus I added a pinch or two of cardamom. Wonderful! Thanks so much!
RECIPE SUBMITTED BY
Until 2 years ago, I was an urbanite. Now, living on 9 acres with my two children and husband, life is much more savorable. I've found some very good new recipes here, and some family recipes from generations back. It's a great site, thanks to you all for being here with me.