Vanilla-Scented Quinoa Pudding
2 ½ cups cooked quinoa
(about 1 cup pre cooked)
1 cup milk or milk substitute
(such as almond, hemp or rice)
½ cup coconut milk
½ cup agave nectar, maple syrup or brown rice syrup
½ cup currants
pinch of ground cloves
½ tsp. cinnamon
1 tsp. vanilla
For best results, quinoa should be soaked overnight or thoroughly rinsed before cooking to remove its bitter-tasting saporin coating.
Combine all ingredients except vanilla together in a saucepan and bring to a boil over medium high heat. Lower heat, cover and simmer for 15-20 minutes. Add a little extra milk if needed to achieve a creamy consistency.
Remove from heat and stir in vanilla. Cool and transfer to serving glasses. Sprinkle with extra cinnamon and serve slightly warm or chilled.
2 ½ cups cooked quinoa
(about 1 cup pre cooked)
1 cup milk or milk substitute
(such as almond, hemp or rice)
½ cup coconut milk
½ cup agave nectar, maple syrup or brown rice syrup
½ cup currants
pinch of ground cloves
½ tsp. cinnamon
1 tsp. vanilla
For best results, quinoa should be soaked overnight or thoroughly rinsed before cooking to remove its bitter-tasting saporin coating.
Combine all ingredients except vanilla together in a saucepan and bring to a boil over medium high heat. Lower heat, cover and simmer for 15-20 minutes. Add a little extra milk if needed to achieve a creamy consistency.
Remove from heat and stir in vanilla. Cool and transfer to serving glasses. Sprinkle with extra cinnamon and serve slightly warm or chilled.