Warm and fragrant steam rising from a gently simmering saucepan of quinoa pudding is really almost as enticing an experience on a cool autumn day as savouring its delicate texture and slightly sweet and nutty flavour in the bowl. Resembling small opaque tapioca pearls swimming in cream, quinoa pudding is just as pretty and easy to prepare as tapioca. And with quinoa's almost perfect amino acid profile as well as bountiful calcium, magnesium, phosphorus, iron, B vitamins and vitamin E, it's also versatile and wholesome enough to serve as a delicious and nourishing breakfast porridge.
Quinoa PuddingOther recipes you may enjoy:
1 cup dried quinoa
1 3/4 cup whole fat milk
3/4 cup heavy cream
1 tablespoon brown sugar
1/2 teaspoon vanilla
pinch of sea salt
Rinse and scrub the quinoa under cold running water. Place in a bowl, cover with fresh cold water, and leave to soak overnight. Drain and set aside.
Combine the milk, cream, brown sugar, vanilla and sea salt in a medium saucepan and bring to a low boil over medium heat. Reduce the heat to low and stir in the quinoa. Simmer gently for 20-25 minutes, stirring occasionally to prevent skimming, until the quinoa is soft and the pudding thickened.
Remove from heat, ladle into bowls, and scatter with fresh berries, chopped pistachios, or the toppings of your choice. Serve warm.
Breakfast Quinoa Porridge
Arborio Rice Pudding
Rum Plum Clafouti
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Images of Robert PolidoriAudio Accompaniment: wind and rustling leaves
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