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Quinoa Pudding (with Pomegranate) gluten free

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Ingredients

  • 3/4 cup quinoa
  • 2.5 cups whole milk
  • 1 cup half and half
  • 3 tablespoons finely slivered/flaked almonds or pistachios
  • 1/4 cup sugar
  • optional fresh pomegranate, as much as you would like to use

Details

Adapted from ecurry.com

Preparation

Step 1

Place the quinoa in a strainer and rinse it well with cold water for about a minute. Using a fine strainer helps while washing quinoa.

Combine the milk, half and half, sugar, in a saucepan and bring to a simmer. Add the quinoa and stir it in.

Reduce heat to low and cook for about 45 minutes, while stirring every few minutes. (I usually use a whisk to stir the pudding). If a film forms on the surface, stir/whisk it back. The milk will thicken and the quinoa should be cooked. Cook till you achieve the desire consistency. (we prefer our pudding not so think and dense, so I allow it to be a like a soup).

Before taking it off the heat, add the nuts if you are using them and stir them in. Chill the pudding.

Top the pudding with pomegranates if you wish.

Serve chilled.

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