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 you’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.