Quinoa is a super nutritious food. It's not only packed with fiber, calcium, iron, magnesium and phosphorous, it is a complete protein. That means it contains all of the essential amino acids humans need. And quinoa is gluten-free, making it an ideal food for people with food allergies.
You can cook quinoa just the way you cook rice -- two parts liquid to one part quinoa -- but you must rinse quinoa thoroughly (use a fine sieve) before cooking. And remember, cooked quinoa tastes a bit crunchier than rice. Be sure to try my other quinoa recipes too.
Quinoa Pudding
- 1 can light coconut milk
- 1/2 cup maple syrup
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. ground cloves
- 1 tsp vanilla extract
- 1/2 cup raisins
- 2 cups cooked quinoa
- 1/4 cup light silken tofu
- 1 cup skim milk (or soy milk)
Heat first seven ingredients in a large saucepan over medium-low heat. Stir in cooked quinoa. Combine tofu and milk in a blender or food processor until smooth. Stir into quinoa pudding. Continue cooking over medium-low heat until mixture thickens and becomes the consistency of rice pudding. Serve warm.
Serves 8
Per serving: 193 calories, 4 g fat, 1 mg cholesterol, 38 g carbohydrate, 2 g fiber, 5 g protein, 3% Vitamin A, 1% Vitamin C, 10% calcium, 15% iron
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