This is a lovely take on tapioca pudding but instead of tapioca it uses quinoa, therefore giving it a hint of a “healthier” take on pudding. This is a delicious recipe and I love the way the pudding looks with the tricolor quinoa. This pudding is high in protein and super yummy.
Ingredients:
3/4 cup quinoa
2 1/2 cups milk (whole will give the pudding a creamier consistency, but 2% will also work)
1/2 cup heavy cream
1/3 cup sugar
2 teaspoons vanilla extract
fruit of your choice (I used fresh cut strawberries)
Directions:
- Place quinoa in a fine mesh sieve and rinse under cold water for 1 minute.
- In a large saucepan, whisk together the milk, heavy cream, sugar, and vanilla extract. Bring to a simmer over medium heat. Add quinoa. Turn heat down to low and allow to simmer for 45 minutes.
- Cooking for the full 45 minutes will result in a thick pudding. For a thinner consistency, cook the pudding until desired consistency is achieved. Stir every few minutes to prevent a film from forming on the top of the pudding or bottom of the pan.
- Serve chilled, topped with fresh fruit. Store refrigerated in an airtight container. Enjoy!
Recipe adapted from PastryAffair
