Quinoa Vanilla Pudding

Quinoa Vanilla Pudding 1

Quinoa and dessert? In the same sentence? Believe it or not, this superfood has more than just health benefits, as it has the most protein of any grain. Quinoa has hints of nuttiness, so naturally I thought, what a better way to experiment with this grain than to add it into a dessert? At first, rice pudding was at the top of my list for cravings, but I wanted to try an alternative, que the quinoa! The quinoa in the vanilla pudding offers a nice crunchy, bite to the smooth, velvety custard. Impress your guests with this unique take on pudding or just savour each bite yourself.

Quinoa Vanilla Pudding 2

Quinoa Vanilla Pudding

4 egg yolks
2 c heavy cream
3/4 c sugar
1/4 c cornstarch
1 Tbsp. vanilla extract
1 tsp. dark rum
1/4 cup quinoa, rinsed thoroughly
1/2 cup almond milk
whipping cream, for garnish
chopped almonds, for garnish

Add the rinsed quinoa into a sauce pot with 1/2 cup of almond milk, bring to a boil and then lower to a very low simmer and cover. Cook for about 10-15 minutes. Once done, run a fork through the quinoa and cool in the refrigerator.

*You will know when the quinoa is done when it’s little curly q’s poke out (you will know what I mean when you see it!)

Combine the heavy cream and cornstarch in a saucepot, cook on medium-low heat until bubbles form around the edges. Meanwhile, in a bowl whisk together the egg yolks and sugar until pale yellow. Once the milk mixture has formed bubbles around the edges, slowly pour into the egg yolk mixture, starting with only a few tablespoons at a time to temper the egg yolks. Pour the mixture back into the sauce pot and cook on low heat, constantly stirring with a wooden spoon until the custard thickens.

*If you see the custard start to curdle, just keep stirring and take off the heat for a moment.

Once thickened, strain the custard and add the rum and vanilla. Then add the custard to the quinoa and mix well. Pour into serving glasses or dishes and chill in the refrigerator for 2-4 hours before serving. 

*Make sure, before putting the pudding in the refrigerator, to wrap the puddings with plastic, directly atop the pudding, this will prevent the pudding from forming a skin.

Before serving, top with fresh, whipped cream and chopped almonds.

Bon Appetit!

Xo, d.

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