Wednesday, February 15, 2012

Valentine's Day Dessert

Quinoa Pudding
Yields 4-6 servings
3/4 cup quinoa
2 1/2 cups milk (whole will give the pudding a creamier consistency)
1/2 cup heavy cream
1/3 cup sugar
2 teaspoons vanilla extract
Pomegranate seeds, from one pomegranate (you may also substitute raspberries, blueberries, strawberries, or other fruit) I used a frozen assortment of berries.
Place quinoa in a fine mesh sieve and rinse under cold water for 1 minute. (Never ever forget to rinse quinoa!)
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 fruit of your choosing. Store refrigerated in an airtight container.
Next time around I will put in a bit more sugar and some cinnamon. This was good, but you needed about a 1:1 ratio of fruit to pudding. I think with additional sugar and cinnamon this wouldn't be so pronounced.

(Unfortunately I don't know where online I got this recipe to give proper credit.)


  1. Does it come out a little like tapioca or is it totally different?

  2. Sheri it is like a cross between tapioca and rice pudding. The flavor comes mostlly from whatever you add; sugar, fruit etc.


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