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Nutrition Facts
Serving Size 1 (249g) Recipe makes 9 servings
Calories 206
Calories from Fat 34		(16%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 90mg		3%
Potassium 300mg		8%
Total Carbohydrate 37.0g		12%
	Dietary Fiber 1.8g	7%
	Sugars 23.3g
Protein 7.0g		14%
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Quinoa Pudding

Recipe #137505 | 1¼ hours | 20 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Sep 14, 2005

Native to South America, quinoa is rich in fiber, protein and other nutrients. This is a lovely variation on the more common rice pudding and is best served warm. The final product is firm and can be sliced. Top with your favorite fruit and this dessert makes for a terrific breakfast. Since I tend to not like my desserts very sweet, I usually make this with 2/3 cup sugar or a combination of sugar and Splenda. (For Core followers, you can make this Core bu skipping the currants and nuts, and replacing the sugar with Splenda. Add the Splenda towards the end to avoid the artificially sweetened taste.)

SERVES 9 (change servings and units)

Ingredients

1 cup quinoa, cleaned (6 oz)
6 cups water
2 eggs
2 egg whites
1 cup nonfat milk
2 tablespoons dry non-fat powdered milk
1 teaspoon vanilla
3/4 cup sugar, plus
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup slivered almond or chopped almonds
1/4 cup dried currant
1/8 teaspoon cinnamon
cooking spray

Directions

1
Place quinoa in a bowl of water. Begin the cleaning by rubbing the grain together between your hands. Drain and repeat several times. You will know the quinoa is clean when the water is no longer milky after rubbing. This step is essential for removing the bitter layer that surrounds the grain.
2
Bring quinoa and 6 cups water to a boil in a large saucepan. Reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
3
Preheat oven to 350°F.
4
To measure milk, place powdered milk in measuring cup and add milk to one cup. Stir together to dissolve milk powder. If you do not have powdered milk, its best to use whole milk.
5
Whisk together eggs, egg whites, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Mix in quinoa, nuts, and currants. Pour into a buttered 9-inch square baking pan prepared with a coat of cooking spray.
6
Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake until a knife inserted in center comes out clean, around 40 minutes.
7
Serve warm or at room temperature.

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Featured Reviews for This Recipe

From: Chef #1375916

On Nov 2, 2009

0 people found this review helpful

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From: UmmBinat

On Sep 25, 2009

3 1/2 stars This is too sweet. I made this with 1/4 cup quinoa which I first toasted and recommend. I cooked it in extra water, egg replacer with an additional egg (I recommend real eggs), 1/2 cup rice milk & full fat coconut milk (I also recommend only whole milk), extra non-alcohol vanilla, brown sugar in the quinoa, white sugar on top with extra cinnamon. I used slivered almonds and sweetened dried cranberries. Mine didnt thicken up and there was still liquid in the bottom but Im sure its because of my substitutions so my star rating is not taking that into account or this would be 2 1/2 stars. I also did not get the creamy top. I may try making this again but I doubt it.

0 people found this review helpful

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From: Narshmellow

On Nov 13, 2007

I um... I sorta messed up when I made this and it still turned out wonderful. I used half the amount of quinoa (I was planning to half the recipe to see if I liked it) but I put in the full amount of everything else. I thought there would be a ton of custard (which would be fine), but the quinoa just soaked it in. I used whole milk as suggested in the recipe, 3 whole eggs (no egg whites), and honey (halved it because it's sweeter than sugar). I also used a baking spice mix recipe, found on Zaar, in place of the cinnamon and put in 1/2 tsp. This was a sweet, creamy, alternative to rice pudding that I just loved. Next time I make it I'm going to put almond meal in place of the chopped almonds. I loved the almond taste but I like a creamy pudding not with a crunch, and the chopped almonds were not my favorite thing in this. Thanks for a fabulous recipe!

18 people found this review helpful

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From: Cat R.

On May 23, 2006

I'm new to quinoa and I really like the idea of using it in a sweet dish. I used whole milk and mixed dried fruit includ some citrus peel which gave it a lift. My almonds floated to the top and formed a rather lovely layer on top of a slightly custard-y layer above the quinoa and raisins. Its very compelling to eat (on my second helping...).

12 people found this review helpful

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