This slow-simmered quinoa pudding embodies all that is beautiful about weekends.
An old man once told me that the secret to a happy and fulfilling life is to get enough sleep and always eat breakfast. Everything else, he said, will fall in place once youâ€™re well rested and nourished.
He’s right you know… this explains why I’m happier on weekends – I get to sleep in and always eat breakfast.
I must admit, this pudding is more like dessert, and since I’m a big fan of having dessert for breakfast, this works out perfectly.
I’m having a moment with quinoa right now, it’s what’s for breakfast, lunch and dinner – and it never gets boring.
This pudding, like most of the recipes I try, is easy to make and very adaptable. Next time I’ll add in some mangoes, or strawberries, and maybe use just coconut milk.
There are a few of these pudding recipes out there, I can’t wait to try them…
- 1 cup almond milk
- 1/2 cup coconut milk
- 1/2 cup quinoa
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- Splash of ginger or maple syrup
- pinch of salt
- Pistachio and cranberries for topping
- Using a strainer, run quinoa under cold water for a few seconds.
- Put milk (coconut & almond), vanilla, nutmeg and salt in a medium saucepan and bring to a simmer
- Add quinoa & stir
- Reduce heat and cook on medium-low for about 30 minutes, stiring every few minutes.
- Let it simmer until the mixture thickens
- Ladle into a bowl or jar, sweeten, and top with cranberries and pistachios
It’s even better and more pudding-like the next day, it thickens some more and gets creamier.
It’s got me thinking… I could probably make a big batch and have it for breakfast every morning.