- 3/4 cup uncooked quinoa
- 1/2 vanilla bean, split lengthwise
- 1 1/2 cups water
- 1 teaspoon grated orange rind
- 1/8 teaspoon salt
- 1 (3-inch) cinnamon stick
- 1 star anise
- 4 cups 2% reduced-fat milk
- 1/2 cup packed dark brown sugar
- 1/4 cup finely shredded reduced-fat unsweetened dehydrated coconut
- 1/4 cup raisins
- 1 large egg, lightly beaten
- Grated orange rind (opptional)
- calories 274
- fat 6.3 g
- satfat 3.3 g
- monofat 1.6 g
- polyfat 1 g
- protein 9.8 g
- carbohydrate 45.7 g
- fiber 2.1 g
- cholesterol 44 mg
- iron 1.4 mg
- sodium 144 mg
- calcium 229 mg
How to Make It
Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well, and place in a large saucepan.
Scrape seeds from vanilla bean; add seeds and bean to quinoa. Add 1 1/2 cups water, orange rind, salt, cinnamon, and star anise. Bring to boil over high heat. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed.
Stir in milk and sugar; bring to a boil over high heat. Reduce heat to medium-low, and simmer, uncovered, 22 minutes, stirring occasionally. Stir in coconut and raisins; simmer, uncovered, an additional 20 minutes or until mixture is thick and creamy, stirring frequently.
Remove from heat; discard vanilla bean, cinnamon, and star anise. Gradually add 1 cup hot pudding to egg, stirring constantly with a whisk. Return mixture to pan, stirring until well blended.
Garnish each serving with orange rind, if desired.
Note: Substitute 1 1/2 teaspoons vanilla extract for the vanilla bean, if desired. Add the vanilla extract after cooking the pudding (at the end of step 3).