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Quinoa Blueberry Pudding |
Ingredients
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* 1 cup raw black quinoa
* 1 cup soy milk
* 1/4 cup honey
* 1 pint blueberries
* 1 1/2 cups water
* 1 cup coconut milk
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Directions
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1. Rinse black quinoa grains through a small sieve to remove bitter tasting residue before cooking.
2. Cook quinoa on the stove or in a rice cooker with 1 1/2 cups water until tender, about 15 minutes.
3. While quinoa cooks, put soy milk and coconut milk in a sauce pan, heating over medium high heat. Add 1/4 cup honey and stir until completely melted.
4. Bring this milk mixture to a simmer, then add COOKED quinoa and stir to combine.
5. Continue cooking until mixture begins to thicken, stirring constantly over medium high heat, just a few minutes.
6. Stir in blueberries and remove from heat, transferring to a shallow bowl.
7. Refrigerate until chilled and thickened, stirring occasionally to cool evenly.
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Story
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Even though I'm calling this a dessert, it's really a healthy dish that can be enjoyed anytime.
This dish can take a lot of tweaking to suit your particular dietary needs. Use regular milk if you wish instead of soy milk. Or, you may use almond milk. You may also substitute any berries you happen to have, or like.
I chose black quinoa because it's so pretty. However, you may notice it doesn't cook up as soft and fluffy as regular quinoa, so you may prefer the regular style. But, give the black quinoa a try, especially if you are fond of a lot of textures.
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