1/3 cup sliced almonds or other nuts, toasted (at 325°F for 15 minutes)
1/3 cup raisins or pomegranate seeds, optional
How to Make It
Place quinoa, water, 1/4 teaspoon of the cinnamon and brown sugar into a small heavy-bottomed saucepan and bring to a boil over medium-high heat. Turn to low and cook covered for 20 minutes, or until most of the water has been absorbed, but some water, about 1/2 inch in some spots, remains at the bottom. If all the water is gone, the pudding will be too dry. Stir. Let sit covered for five minutes.
While the quinoa is cooking, in a medium frying pan, heat the oil over medium-high heat. Add the sugar, brown sugar, apples, cinnamon and nutmeg and cook for four minutes, until just fork tender. After the quinoa has sat for five minutes, add the remaining ¼ teaspoon cinnamon and honey and whisk in. Let sit for another five minutes, covered.
Serve warm or at room temperature. Place a heaping 1/3 cup of quinoa into six bowls and top with about 1/4 cup of the apples. Sprinkle with two teaspoons toasted nuts and add the raisins or pomegranate seeds, if desired.
NOTE: May be made three days in advance and stored covered in the fridge.
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