Monday, July 23, 2012

Vanilla Cardamom Quinoa Pudding

Just as I have become a reformed rice pudding hater, quinoa is another food that I've come around to slowly. It's seemingly exotic, can be somewhat bland and, let's be honest, I was one of those people still calling it "kin-oh-uh" until that Whole Foods Parking Lot viral rap.

But in a half-assed hearted attempt to improve some of my carb choices, I thought there must be a way to combine this super food with a little bit of the sweetness I still crave. As a high-quality protein with lots of fiber, iron, calcium, riboflavin, magnesium, yadda, yadda, yadda--basically all the good stuff you need that you never want to eat (if you're a cupcake fiend like me), quinoa is an awesome gluten-free replacement for rice in this light summer pudding.

I used almond milk because it's all I had on hand, but you could easily replace it with regular milk, or even substitute for the heavy cream to make this recipe completely dairy free, and vegan.

A couple of notes: Be sure to rinse your quinoa before using it. The seeds are actually coated with a chemical (saponin) that is usually washed off during processing but, just in case, you'll want to give it another rinse as it can interfere with the digestion of all the yummy healthful benefits mentioned above. In that case, you might as well just eat rice pudding :)

Vanilla Cardamom Quinoa Pudding
     adapted from Enlightened Cooking
1 cup quinoa, rinsed
3 cups almond milk
1/2 cup heavy cream
1/2 teaspoon cardamom
1/4 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
1/2 teaspoon rosewater (optional)
Chopped pistachios for garnish (optional)

1. In a medium saucepan, combine quinoa, sugar, cardamom, salt, milk and cream. Bring to a gentle boil over medium heat. Reduce heat to medium-low, cover leaving lid ajar, and simmer stirring occasionally for 30-35 minutes, or until quinoa is very soft and mixture is thickened.

2. Remove from heat and stir in vanilla and rosewater (if using). Transfer to a heatproof bowl and let cool to room temperature. Serve cool or chilled topped with chopped pistachios if desired. Serves 4-6.

No comments:

Post a Comment