Easy and Nutritious Quinoa Pudding

This quinoa pudding is a nice twist on traditional rice pudding.

Quinoa (pronunced keen-wah) originated in the Andean region of Peru, Bolivia, Ecuador and Colombia, where it was domesticated 3,000 to 4,000 years ago for human consumption, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.

Locally referred to as chisaya mama or mother of all grains, it kept the Incan armies strong and robust.

It was the Inca emperor who would traditionally sow the first seeds of the season using golden implements.

Quinoa is considered one of the best sources of protein and amino acids by the Food and Agriculture Organization of the United Nations.

Just recently, when I made rice pudding for my family, I started looking into more options to make a pudding without using the traditional rice. 
I often make semolina pudding and tapioca pudding, but I wondered if using the superfood quinoa would work as well.
After experimenting  a couple of times, I think I got it just right.

Here is the easy recipe for this thick and creamy pudding.

Enjoy this nutritious gluten-free dessert, 
which also makes a healthy and tasty alternative to oatmeal 
for breakfast (hot or cold).

Also a wonderful recipe for the little ones! 



INGREDIENTS:
(Yields 4 to 6 servings)

∙ 1 cup of quinoa 

∙ 4 1/2 cups of whole milk

∙ 4 tablespoons of sugar

∙ 1 1/2 teaspoons of vanilla extract

∙ 1/4 teaspoon of salt

DIRECTIONS:

∙ Place the quinoa in a mesh strainer and rinse thoroughly with cold water. Allow to drain. 

This step is very important. 

A thorough rinse will remove the natural bitter coating of the quinoa.

∙ Combine the milk, sugar, vanilla and salt in a medium saucepan and bring to a boil over medium heat. Reduce heat to a low simmer and cover, but leaving a small opening to allow the steam to escape. simmer for 25 minutes, stirring every 5 minutes.

∙ Remove the lid and continue simmering for another 5 minutes. Remove from heat.

∙ Pour into the bowls and allow to cool for a few minutes before serving (if served hot). 

∙ Top with fresh berries and/or sprinkle with cinnamon if desired.

If eaten cold, the pudding may be kept in the refrigerator for up to three days

Enjoy!

Thanks for stopping by,

Alexandra