Quinoa pudding? Things just got awesome up in here with my latest recipe. I couldn’t wait any longer with dropping this badboy I seriously want everyone to know how fantastic this recipe truly is, excuse my arrogance, no scrap that I’m a proud cook.
I’m a sucker for some rice pudding namely because I ate it a lot during my youth. Nowadays I seldom eat grains in fact I don’t really consume grains as much as I did before, with so many alternatives out there. One of my favourite ways to channel some of my recipes from past is using quinoa (pronounced Kween wah). Quinoa is a pseudograin, hailing from the beautiful south America, just like chia seeds.
Presently the verdict is still out with this pseudo grain, some classify it as a seed which behaves like a grain while others disregard the great pseudo debate and consider quinoa a seed. Whatever the case the good news is this edible seed is wheat free and a perfect rice alternative hence how I stumbleupon this recipe.
The fact that quinoa is loaded with a high amount of protein, fibre and resistant starch provides you with a good source of energy and something you’ll want to include in a high protein diet. Believe me when paired some coconut milk and coconut nectar, the slow metabolic process really helps with keeping you fuller for longer.
You can double up and eat this for breakfast instead, it’s an ambiguous treat, thought I tend to have this as an after dinner treat. It’s relatively easy to cook, unlike rice which sends the nation into a troubleshooting frenzy, it won’t burn BUT here’s a tip to take note of, make sure to soak the seeds prior to cooking to get rid of the starch and subtle bitterness. I learnt the hard way, although the bitterness is fairly subtle, I do recommend pre-soaking/rinsing.
Once the seeds have been soaked the rest is very simple, it’s merely a case of adding all of the ingredients to the pot to boil then reduce to a summer for 25-30minutes. Half way through the seeds will begin to change to a transparent colour and swell.
Don’t forget to add some fruit, nuts and seeds to top it off.
**update! Although quinoa is not paleo friendly, a small pool of paleo lifestylers like to indulge in a moderate amount of quinoa. I initially tagged the recipe as paleo, as means of acknowledging the minority who eat quinoa. I have since removed the tag as I certainly don’t want to mislead anyone**
- 4 cups of coconut milk
- 1 cup of quinoa
- ⅓ cup of coconut nectar
- 1 cinnamon stick
- 1 tsp of vanilla powder (or extract)
- Start by soaking the quinoa in lukewarm water for 20 minutes then rinse and drain.
- Combine all of the ingredients into a medium sized saucepan and bring to the boil.
- Once boiled, stir and reduce the heat to a low simmer.
- Allow to simmer for 30 minutes, stirring frequently throughout the given time. 20-25 minutes during simmering the quinoa will begin to swell and absorb the milk, turning a thick porridge texture.
- When the quinoa has thicken and turned transparent serve and add your favourite fruit.