Breakfast, Desserts

Warm Quinoa Pudding

14 Comments 11 January 2013

Well, we finally got around to trying one of last year’s biggest buzz foods – the ever mysterious quinoa (pronounced kin-wa). I must say up front that I had mixed reactions to this recipe and the grain-like seed itself. That’s right, quinoa is a seed, not a grain. I put out some feelers on Twitter for what it was like and decided this rice-pudding-like dessert/breakfast treat looked like the way to go.

First off, it turned out nothing like sublimely wonderful rice pudding (only that it’s also thick, big whoop) and, second,  it was…interesting.

Warm Quinoa Pudding 14

When I finally found the quinoa in the section of the grocery store labeled All Things Organic And Good in a Frightful World (just kidding, but I should’ve known it would be organic), I balked at the price a little. A small box of delicious seeds for $5.99? And I’ve no way of knowing if it’s going to be delicious? If my taste buds won’t run from it in terror and need therapy forever after? OK, quinoa, we’ll see what happens.

Warm Quinoa Pudding 13

So this is quinoa. It’s tiiiiiiny wittle seeds. That every recipe advises that you need to rinse it prior to cooking because of a bitter coating. Yeah, we’re all for getting that mess off of ‘em. Except that, apparently, our box was a pre-washed bunch of seeds. So check your labeling before you bother washing.

Warm Quinoa Pudding 11

The process is very easy and, like rice pudding, you’re going to simmer it in some milk and other flavorings till it’s tender. Or as tender as this stuff can get. I expected a texture similar to cooked steel cut oats, but it’s got a bit more chew and bite than even those.

Warm Quinoa Pudding 10

The recipe calls for a 1/4 cup of sugar and while we thought this wasn’t a lot and anticipated a mildly sweet pudding, this ended up being way too sweet. Being that I’m so new to quinoa, I can’t say for sure why it was that way, but we figure that next time half that for the amount of quinoa used would be better. I also didn’t really care for the almond extract in the end. I usually love a hint of almond flavor if called for, but I’m guessing that the flavor the quinoa itself adds to this, combined with everything else, just wasn’t working for me.

On the other hand, though, sis blogging partner really liked it. I happily boxed it all up for her to take home.

Warm Quinoa Pudding 9

Just give it all a stir and bring to a boil, then lower to a simmer for about 20-30 minutes, stirring occasionally. Ours seemed to need a little longer as it was still kind of soupy. Just be the judge of that when the time comes.

An egg is stirred in towards to end. Sis blogging partner asked what that was for and my only guess was to help thicken the pudding. I suppose it’s possible this is why our mixture seemed as if it still had too much liquid towards the end of the cooking time. Next time I’ll just stop there and add the egg, which is mixed with a small amount of the pudding first to temper it before adding to the rest.

Warm Quinoa Pudding 4

In all honesty, this is not going down as one of my favorite recipes, but it’s got potential. If you think the ingredients below sound good, go ahead and give it a try. Next time, though, I’m leaving out the almond extract, lowering the sugar some and putting in a fresh vanilla bean instead. The quinoa itself seems to have its own unique and slightly strong flavor and I think that combined with the other things wasn’t to my taste. But, again, my sis liked it and that means there’s always hope. Hope – now if that doesn’t entice, what the heck will?

Warm Quinoa Pudding

slightly adapted from The Cooking Channel

Prep Time: 5 minutes Cook Time: 35 minutes Level: Easy Serves: 2

  • 2/3 cup quinoa, rinsed and drained
  • 1 3/4 cups 1-percent milk
  • 1/8 cup sugar
  • 1/4 teaspoon pure almond extract
  • Pinch freshly grated nutmeg, plus extra for garnish
  • 1 cinnamon stick
  • 1/4 cup mixed dried fruit, such as chopped apricots and dried cherries, plus extra for garnish, optional
  • 2 tablespoons fresh orange juice
  • 1 large egg, lightly beaten

Put the quinoa into a medium pot. Add the milk, 1/2 cup water, the sugar, almond extract, nutmeg and cinnamon stick. Stir well to combine.

Bring to a simmer over medium-high heat. Reduce the heat to medium-low and place a lid, slightly ajar, on the pot. Simmer, stirring occasionally, until the quinoa is tender and the mixture has thickened slightly, 25 to 30 minutes, adjusting the heat as needed to keep a low simmer on the mixture.

Meanwhile, combine the fruit and orange juice in a small microwave-safe bowl. Heat until simmering, about 30 seconds. Set aside to allow the fruit to plump while the quinoa is cooking.

When the quinoa is tender, remove the cinnamon stick and whisk about 1/2 cup of the hot pudding into the beaten egg until combined. Whisk the egg mixture back into the pot. Cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the plumped fruit and any liquid in the dish. Serve warm or at room temperature garnished with a pinch of freshly grated nutmeg and more dried fruit, if desired.

Notes:

Apologies up front (or…at the end, actually) for the lack of enthusiasm in this recipe. I was disappointed at my first taste of what’s supposed to be an uber healthy food but especially awesome given its popularity lately. I think I need to try the recipe one more time with the adjustments mentioned or a totally different savory one and see how it goes. Go Team Quinoa! *two second pompom flutter*

The recipe originally states that it serves 4, but it really only produces about two cups cooked, so double the recipe if you’re really intending to make it for more than two people.

And just another reminder on the sugar – halve it if you’re not a fan of this type of dish being too sweet. I couldn’t believe with only 1/4 cup that it was too sweet for me. I changed it to 1/8 above to reflect this.

We ended up using 2% milk because that’s what I usually buy.

Author

- who has written 296 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

14 Comments so far

  1. I also tried quinoa for the first time last week. I made a quinoa & shrimp salad and it was pretty good! I was also shocked with the price and while buying it I though now I have to like quinoa!

    • KMont says:

      I was wondering if I was being cheap when I reacted to the price. Good to know I’m not the only one lol! Your salad sounds good! I’m still eager to try a savory version of quinoa one day. Might have to look up one with shrimp!

  2. Pie_Hulud says:

    I don’t know where you live, so this might be an unhelpful tip. But places that sell bulk foods (lentils, nuts, rice, etc) usually sell quinoa at a much cheaper price ($3-$4/pound where I live). Hope this helps. I love quinoa, so I wish you the best of luck with your quinoa adventures!

  3. Amber says:

    Add me to the ‘not a quinoa fan’ group. I don’t care for the flavor or texture, although I’ve only had it in savory salad-type things.

    My 9 year old, on the other hand, loved it in a salad he made at school.

  4. laura says:

    I love, LOVE, quinoa, as a mostly-vegetarian who has serious allergies (nuts, lentils, soy protein, i.e.: all the things vegetarians need) it is a major player in my diet. I have only ever made it savory. My favorite recipe is quinoa with sautéed mushrooms, onions, garlic and some goat cheese.

  5. marla says:

    Love this! Linking back to this post in an upcoming FFC post :)

  6. Robert says:

    This is the first quinoa pudding recipe I’ve seen that didn’t include actually cooking the quinoa in water, 2 cups water per cup quinoa, before making the actual pudding. Helps with tenderness, also helps offset the price when the quinoa comes out as 6 cups instead of 2 for 5.99.

    • KMont says:

      Well, it was the first one we ever tried, and the second one didn’t require the water either before continuing with the recipe. But thanks very much for the tip, we’ll keep an eye out for recipes that do that step and maybe try it with the pudding one day!

  7. Kelly says:

    I just made this, only I used unsweetened coconut milk instead of regular milk.

    I personally loved it! I added some coconut to it as well and used a little bit of Agave Nectar.

    Thank you for this recipe, I will definitely be making this again.

  8. Donna says:

    Could this be made with almond milk? I am wondering if it will cook the same as cows milk??

    • KMont says:

      I can’t say for sure it will cook the same as regular milk, but a friend did tell me after we posted this that she uses almond milk for her quinoa. Maybe look some other quinoa recipes up, searching with almond milk at the same time to se if there’s any differences in how it’s cooked, etc. Good luck, hope you enjoy it!


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