Quinoa Pudding #1: With Dried Cranberries
Sick of rice in just about every dish? Here’s an alternative, a quinoa version of rice pudding.
This dessert provides all the comfort-food quality of milk, eggs, vanilla, and cinnamon cooked together, but the quinoa adds more texture than rice, and the dried cranberries punctuate the dish with a chewy sweetness.
Also, you can vary it by not using cranberries but adding other ingredients. Recently, I used leftover pumpkin puree, and a blog reader, Rhonda, has added chocolate. Just remember to subtract the value points of the cranberries and add in those of the new ingredient.
Best served warm.
Makes 8 ½-cup servings
- 1 cup quinoa seeds
- 2 large eggs
- ½ cup artificial sugar
- 2 ½ cups milk
- 1 tsp. vanilla
- ¼ tsp. salt
- Pinch of ground cinnamon
- ½ cup dried cranberries
- Rinse quinoa seeds if the manufacturer has not indicated that this has been done.
- Put 2 cups of water in a saucepan and bring to a boil.
- Add quinoa and bring to boil again.
- Lower heat to simmer.
- Cover and cook for 15-20 minutes. The quinoa should have absorbed all the water, and you should have approximately 2 cups.
- In a bowl, beat eggs with a whisk.
- Stir in artificial sugar, milk, vanilla, salt, cinnamon, and cranberries.
- Add cooked quinoa to liquid ingredients.
- Bake in 325 degree oven for 45 minutes. The quinoa will not be set yet.
- Let stand for 15 minutes for liquid to absorbed.
For Weight Watchers: 2.5 points per ½-cup serving on the Points plan and 3.5 points per ½-cup serving on the PointsPlus plan.
Nutritional Information for a ½-cup serving:
- Calories 108 (19 from fat)
- Protein 5 grams
- Fat 2 grams
- Carbohydrate 17 grams
- Fibre 2 grams
- Cholesterol 0 mg
- Sodium 102 mg
This food is low in saturated fat, and very low in cholesterol. It is also a good source of Vitamin D, riboflavin, Vitamin B12, magnesium, and manganese.
(Adapted from “Quinoa Pudding” at Quinoa 365: The Everyday Superfood Blog at http://www.cookingquinoa.net/quinoa-pudding/)