Quinoa pudding is just like rice pudding but uses quinoa as the main ingredient. Quinoa often called a superfood, because it contains all nine essential amino acids, making it one of the few vegetarian sources of a complete protein. It’s also full of vitamin B2 and magnesium.But enough about its health benefits – quinoa pudding is a great whole grain dessert. For the non-fat version of this recipe, replace the 3 eggs with ⅓ cup of egg whites. For the low-sugar version of this recipe, omit the raisins.
- 1 cup uncooked quinoa
- 2 cups water
- ½ cup raisins optional
- 3 cups + ½ cup skim milk or soy milk
- 3 eggs beaten (or ⅓ cup egg whites)
- 1 Tbsp vanilla
- ¾ cup Splenda® or sweetener to equal ¾ cups sugar
Bring the uncooked quinoa and water to a boil over medium heat. Reduce the heat to low, and simmer for 15 minutes. (Alternatively, cook the quinoa in a rice cooker the same way you would cook rice.)
Add the raisins and 3 cups of milk to the cooked quinoa. Bring to a boil over medium heat, uncovered, being careful not to let the milk boil over.
Reduce heat to low and gently simmer for 20 minutes. As the quinoa cooks, the grains absorb the milk.
Add the eggs, vanilla, Splenda® or sweetener, and ½ cup of remaining milk to the quinoa/milk mixture. Simmer for 2 more minutes.