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| Dessert...or breakfast...? |
I'm back now, and trying to get back to posting regularly. Have you missed me? No...? Well, then I'll have to make you something sweet to make it up to you!
I bought a couple of bags of quinoa on sale at Costco a week or two ago (because we seem to be going through it like water around here) and I was looking for new ways to use it. A quick search led me to Cannelle et Vanille, and this recipe. I made a couple changes to better suit my tastes and the ingredients I had in the house. And instead of topping it with macerated strawberries, we just stirred in a little raspberry jam, which was also delicious!
At the moment I'm telling myself it's healthy so I can eat it for breakfast* tomorrow...
QUINOA PUDDING
Adapted from Cannelle et Vanille
- 2.5 cups homogenized milk
- 1 cup heavy cream (not optional)
- 1/4 cup sugar
- 1 tsp. vanilla
- pinch of salt
- 1 cup uncooked quinoa
- jam or jelly of your choice
Rinse your quinoa if necessary (ours is prewashed, so I never bother with this step). Bring milk, cream, sugar, vanilla and salt just to a simmer, then add quinoa. Heat at a simmer for approximately 30 minutes, stirring regularly. As it simmers, the milk will form a skin, which you can just stir back into the pudding. The milk will also reduce and thicken up as the quinoa cooks.
After 30 minutes (or when the quinoa is cooked to your liking), turn the heat off and let it cool until it isn't scalding (my kids liked it still a bit warm). Scoop into bowls or cups and top with a spoonful of jam or jelly, which you can mix in for some fruitiness.
*(Right...like there will be any left by breakfast tomorrow...)
