Quinoa Pudding.docx

Quinoa Pudding {with Maple Syrup & Coconut Milk} Yield: 4 to 6 servings

Nutritious superfood quinoa is the star of this creamy, coconut milk-based pudding that tastes like a cross between rice pudding and tapioca.

Ingredients      

1 cup quinoa 4 cups unsweetened coconut milk (or whole milk) 1/3 cup maple syrup 1 1/2 teaspoons pure vanilla extract 1 teaspoon cinnamon 1/4 teaspoon salt

Instructions 1. Place quinoa in a mesh colander. Rinse thoroughly with cold water and allow to drain. 2. In a medium (approximately 3-quart) pot, combine quinoa, coconut milk, maple syrup, vanilla, cinnamon, and salt. Bring to a boil over medium heat. Reduce heat to a low simmer and cover, leaving the lid cracked so that some steam may escape. Simmer for 25 minutes, stirring about every 5 minutes. 3. Remove the lid and continue simmering for 5 more minutes or until pudding has thickened and the quinoa has absorbed most (but not all) of the milk. Remove from heat. 4. Pour into bowls and allow to cool for a few minutes before serving (pudding will continue to thicken as it cools). Sprinkle with additional cinnamon, if desired.

Notes Thoroughly rinsing the quinoa is an important step in order to remove any potential bitter residue. I used the kind of coconut milk beverage that is sold in a carton in the refrigerated section of the grocery store. Canned coconut milk would probably work as well and result in even creamier/richer pudding with a stronger coconut flavor. If you use regular milk, watch carefully so that it doesn't boil, foam, and overflow. Also, it is normal for regular milk to form a skin on the surface as the pudding cooks. Simply stir it back into the pudding and it will dissolve. You may use white sugar in lieu of the maple syrup. You may stir regular or golden raisins into the pudding.