Quinoa Pudding!
The word ‘pudding’ means different things to different people. You might instantly think of a suet based pie as a pudding? Perhaps, you buy one of the range of flavours of something called ‘puding’ in a packet which you make up like a blancmange or custard? Maybe, like me, ‘pudding’ is a word associated with a milky dessert – such as rice pudding, sago pudding or semolina pudding? Or perhaps you just use the word pudding for any dessert? Whichever your use of pudding, I’ve created a new one to add to the list which surprising as it may seem can be used as a sweet or savoury dish!
Why Quinoa?
Quinoa (pronounced keen-wah) is one of those foods which is a great addition to a plant based diet as it contains a high amount of protein. What most people have yet to learn is that quinoa is one of the only plant foods which contains all of the nine essential amino acids required by the body, making it a complete protein. (amino acids are the building blocks of protein just so you know)! Other than protein, quinoa also contains a range of vitamins and minerals including manganese, phosphorus, copper, zinc, magnesium, Vitamin B6, Vitamin E, Vitamin B9 and iron so it’s definitely worth adding to your shopping list! This week, one of my friends gifted me a giant bag of quinoa (well over a kg) so of course it was going to make it onto this weeks menu!
Quinoa Pudding recipe
First of all, grab some quinoa. I would suggest getting regular white (or yellow) quinoa if you’re new to it as this is the mildest flavour. The tricolour is great and one of my favourites but does have a nuttier profile, as do the respective red and black grains which it make it up. Next you need your favourite milk, preferably unsweetened if you’re going to use this for savoury dishes, but otherwise any is great. I used a creamy oat milk but whatever you usually use will work. The last ingredients are a cinnamon stick and some cardamom pods, which you could omit if you need to but do give a great delicate flavour.
A light and fluffy grain style dish easy to customise for sweet or savoury eating.
- 200 g quinoa
- 550 ml milk of choice (or 1 whole pint)
- 1 standard cinnamon stick (or cassia)
- 5 standard cardamom pods
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Put the quinoa in a saucepan, cover with water and swirl the grains around until the water becomes milky. Tip the water out and repeat.
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Cover the quinoa with 1-2cm of water, then bring the pan to the boil. Turn off the heat and discard all the water and foam. Rinse.
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Making sure the pan and quinoa are free from any foam or scum, add the milk. Gently bring to the boil, then turn the heat off.
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Carefully transfer the contents to an ovenproof dish. Add the cinnamon stick and cardamom pods, then place in the oven. Bake at Gas Mark 6 (400f /200c) for 20-30 minutes. The quinoa is ready when all the liquid has been absorbed and the top is slightly browning.
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Enjoy!
More quinoa ideas
If you think this recipe is something you’d rather miss out on, no worries, why not have a look at these other great quinoa recipes instead. You could try this delicious quinoa lunch bowl or this sexy summer salad or one of my first recipes on here (yes, I will update my earlier recipes and photos at some point) a delicious chickpea and quinoa dish.
What do I need?
Hopefully you have everything you need to make this dish, but if you are new to the kitchen or you’re in need of a refresh of a few items, here are a few suggestions for you. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
You can serve this quinoa pudding several ways and any can be served hot or cold. Firstly, remove the cinnamon and cardamom. For a dessert, serve with your favourite toppings – fruit goes well especially summer berries, a sprinkle of mixed spice, or cinnamon or nutmeg work well, as does a dusting of cocoa powder or chocolate. If you prefer a sweeter option, drizzle with maple syrup or sprinkle some coconut sugar on top. I love adding a splash of milk just before serving.
You can also serve this as a savoury dish, either just as it as a side to any main, or use it as a salad base and add some diced cucumber, tomato, peppers and some sweetcorn with a drizzle of your favourite dressing. It also goes well added to a soup, just heat it, add to a bowl and put the soup on top.
Storing
This dish will store in the fridge covered for 3-5 days. You could also portion it and freeze so you always have some handy, although as it is so easy to make I would advise making it fresh. If you are freezing, make sure to label and date and then use within 3 months.
Sharing
What are you serving your quinoa with? This week I’ve had mine with soup, on its own and with fresh blueberries from the garden! Let me know if you think you need the soup recipe – this was another new one and was very tasty! As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
