Quinoa Pudding

Photo: Oxmoor House
If you like rice pudding, you'll like quinoa pudding. Most Americans don't think of quinoa for sweet dishes, but Peruvians use it like rice to make sweetened puddings and custards. Here's a light and creamy quinoa pudding that exudes aromas of orange, cinnamon, anise, and coconut. Like rice pudding, it includes the occasional raisin.

Yield:

Serves 6 (serving size: about 3/4 cup)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 17 Minutes

Nutritional Information

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

Ingredients

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)

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. 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).

Note:

Cooking Light Global Kitchen

March 2013