Quinoa Dessert Pudding Recipes

Steps:

• 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.
• 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.
• Preheat oven to 350°F.
• 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.
• 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.
• 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.
• Serve warm or at room temperature.

Steps:

• Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat.
• Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.
• Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.

Steps:

• Combine raisins and rum in pot. Bring to boil. Remove from heat. Set aside to plump. Cook quinoa in large pot of boiling water until tender. Drain well.
• Combine quinoa, milk, cream, sugar, salt, cinnamon and nutmeg in heavy large saucepan over medium heat. Bring to boil, stirring frequently. Reduce heat to low. Cook until most of liquid evaporates and mixture is thick, stirring frequently, about 15 minutes. Whisk egg yolks in large bowl to blend. Add 1 cup pudding mixture and whisk to blend. Return mixture to saucepan. Add raisins and rum and continue stirring until mixture is thick (do not boil). Transfer pudding to large glass bowl. Refrigerate until cool. Sprinkle with cinnamon before serving.

Steps:

• Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
• Preheat oven to 350°F.
• Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan.
• Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.
• Available at Latino markets.

Steps:

• Combine the first four ingredients in a bowl until well mixed.
• Add the quinoa and mix.
• Refrigerate for at least a couple of hours.
• Infuse love, divide into two dishes and serve!

Steps:

• In a large saucepan, bring quinoa and 3 cups milk to a boil; reduce to a simmer and cook, stirring occasionally, until tender, 12 to 14 minutes.
• Meanwhile, in a medium bowl, whisk together sugar, honey, eggs, cardamom, and remaining cup of milk. Reduce heat to medium-low. Stirring constantly, slowly pour egg mixture into quinoa; add raisins and apricots.
• Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Pour pudding into a 2-quart dish and let cool slightly. Cover surface directly with plastic and refrigerate until cool, at least 2 hours and up to 2 days.