This dish is a wonderful dessert for the holidays, (or anytime!) and its healthier then the traditional rice pudding. Quinoa is complete protein, and its full of other nutrients as well: Iron, magnesium, and antioxidants just to name a few. Its a powerhouse of a grain.
I made this pudding the way my Nana used to make her rice pudding, cooked on the stove top and then baked in the oven. Of course, my version is vegan and I used coconut milk instead of cream. But believe me, this will have your guests screaming for more. There is so much you can do to this as well. Add crushed walnuts, or some other dried fruit. This can even be eaten as a breakfast, just omit the sprinkling of sugar on the top to make it a tad more healthier and avoid a sugar crash later in the day.
This makes 6 servings.
- 1 Cup Quinoa
- 2 cups water
- 2 ener-g eggs (make according to package directions)
- 1 can coconut milk
- 1 tbsp cinnamon
- 1/4 tbsp nutmeg
- 1 tbsp stevia (or other sweetener like Agave)
- 1 tbsp vanilla extract
- Raisins and currents (I used 1/2 cup of each, but feel free to add as much or as little as you want, if you don’t want the fruit to over power the dish, you can add less)
- 2 tbsp chia seeds
- Raw Sugar, for sprinkling (optional, omit this part if you’re trying to keep it low on the GI)
Pre heat the oven to 350 degrees.
Cook the quinoa in the water, 15 minutes or until all the water is absorbed. Make the ener-g eggs in a separate bowl and let sit.
During the last 5 minutes of cooking the quinoa, mix the coconut milk, cinnamon, nutmeg, stevia, raisins and currents and vanilla extract in a separate sauce pan over medium heat. After it heats up and all the spices are nicely mixed with the liquid, add it to the cooked quinoa. Now add the Ener-g Egg replacer and the chia seeds, and stir really well to get it evenly distributed.
Place it all in a baking dish, sprinkling the top with the raw sugar, and bake in the oven for 15 minutes.