Quinoa Pudding #3: Summertime Banana
Sweet, cool, soothing, filling, and easy to make—this is a pudding that’s just right for hot summer days. This dish is also a new version of a versatile favourite. (Earlier warm pudding versions used dried cranberries and puréed pumpkin or squash.)
I keep finding myself coming back to this pudding recipe whenever a possible ingredient makes itself known: in this case, aging bananas crying out to be puréed. But bananas are calorie-expensive, my rational mind argued. But they’d be delicious in this pudding, my stomach-inclined mind replied. Think of something!
That something was to tweak the original recipe by using liquid egg substitute instead of whole eggs and almond milk instead of soy milk. That didn’t make a significant change in taste but it did lower the Weight Watcher points and, hence, calories. My stomach-inclined mind immediately thought of adding chocolate or coconut, but I ignored it as best I could!
Makes 9-10 ½-cup servings
- 1 cup quinoa seeds
- 2 ½ cups unsweetened almond milk
- ½ cup liquid egg substitute
- ¼ cup artificial sugar, to taste
- 1 tsp. vanilla
- ¼ tsp. salt
- ¼ tsp. ground cinnamon
- Pinch of ground cloves
- Pinch of nutmeg
- 1 cup puréed bananas
- 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 milk, vanilla, salt, spices, and puréed banana.
- Test for sweetness and add artificial sugar if necessary.
- Add cooked quinoa to liquid ingredients.
- Bake in 325 degree oven for 55 minutes. The quinoa will not be set yet.
- Let stand for 15 minutes for liquid to absorbed.
- Chill in refrigerator
For Weight Watchers: 2 points per ½-cup serving on both the Points plan and PointsPlus plan.