Quinoa Pudding

By littlefish

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
• Pomegranate seeds, from one pomegranate (you may also substitute raspberries, blueberries, strawberries, or other fruit)

Details

Servings 4
Adapted from thepastryaffair.com

Preparation

Step 1

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 pomegranate seeds (or fruit of your choosing). Store refrigerated in an airtight container