Saturday, April 28, 2012

Coconut Quinoa Pudding

This is a healthy, creamy breakfast pudding, reminiscent of a rice pudding.  Unlike standard white rice pudding, this pudding is made from nutrient-rich quinoa, so comes with loads of protein and fiber.  The flavors are pretty comparable, and the texture is a little more creamy than standard rice pudding.  To make the pudding, you will need:

  • Quinoa of choice, uncooked (I used basic white quinoa)
  • Milk of choice (I used unsweetened almond)
  • Coconut flakes
  • Sweetener of choice (I used a mix of stevia and agave)
  • Ground ginger
  • Vanilla (optional)
  • 2-3 Green cardamom pods

  1. Fill small (1.5 quart) crockpot until 2/3 full with quinoa and milk, with approximately 1 part quinoa to 3 or 4 parts milk 
  2. Stir in remaining ingredients to taste
  3. Cook on low overnight or on medium or high heat for a few hours, until the pudding is soft and creamy.
  4. Taste and adjust seasonings; sprinkle with some extra coconut flakes.
  5. Enjoy!

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