A flavorful vanilla quinoa pudding, reminiscent of tapioca pudding with a nutty twist! Yield:
4-5 cups of pudding Ingredients:
1/2 cup quinoa, rinsed well and drained*
1 cup water
1/2 cup sugar
1/8 teaspoon salt
1 tablespoon corn starch**
3 cups milk
2 tablespoons butter
1 teaspoon vanilla extract Instructions:
1. Place quinoa and water in a small sauce pan with a tight-fitting lid. Bring to a boil, covered, over medium heat. Stir, cover, and reduce heat to low. Cook for 15-20 minutes, or until quinoa is clear rather than white in the middle, and little “tails” appear.
2. In a large sauce pan, whisk together the sugar, salt and corn starch. Add the egg and whisk well. Whisk in the milk. Add the cooked quinoa.
3. Heat milk mixture over medium-medium-high heat, stirring constantly, until boiling. Let bubble for 30 seconds and then remove from heat.
4. stir in butter and vanilla extract. Allow pudding to cool, uncovered, for about 30 minutes. Stir and serve warm! Leftovers can be refrigerated and served cold.
This recipe is from Tammy’s Recipes.