September 27, 2010

Quinoa Pudding

I have been experimenting with quinoa lately, and I have found it surprisingly versatile! It makes wonderful salads, of course, but can also be used in a variety of other delicious ways.
This quinoa pudding reminds me of my favourite milk rice pudding I made some time ago, although the texture of quinoa is very different. This is quite a runny pudding, so if you prefer you could try using less milk (maybe just 3 cups instead of 4). I really recommend you wait until the next day to eat this, because the flavour and the texture really gets much better!

I love the cardamom in this pudding, and surprisingly we use this spice in Scandinavian cooking quite often. This pudding also hides my second love which is dried fruit (I also love nuts), so I was quite generous with the dried apricots. You could try using other dried fruit also, and by all means you can use red or white quinoa instead of the black variety that I'm using.

Quinoa Pudding
(Recipe adapted from Whole Living)

3/4 cup organic quinoa, rinsed
4 cups milk (use 3 if you prefer it thicker)
1/4 cup natural muscovado sugar
1/4 cup honey
2 large free-range eggs
1/4 tsp ground cardamom
1/2 cup sultanas
1/2 cup plump dried apricots, sliced

In a medium saucepan, bring 3 cups of the milk and the quinoa to boil. Turn down the heat and let simmer for about 15 minutes. In a bowl, mix together the rest of the milk, sugar, honey, eggs and cardamom. Pour the egg mixture into the quinoa while whisking continuously and let simmer (keep whisking) for another few minutes. Pour the pudding into a large dish and let cool. Place a glad wrap directly on the surface of the pudding, and place in the fridge for at least 2 hours, but preferably overnight.