PREP: 10 minutes | COOK: 20 minutes | YIELD: 8 x ½-cup servings
It’s strange to think that a grain such as quinoa works well both at dinner and dessert. In fact, quinoa takes on a lot of the cooking flavor while offering a moist and chewy texture. In my opinion that’s a perfect way to finish off a meal. So give it a try: Quinoa pudding = fun!
1 x 13.5-oz (400 ml) BPA-free can reduced-fat coconut milk
1 Tbsp (15 ml) grated orange zest (zest from about 1 orange)
1 cup (240 ml) freshly squeezed orange juice
¼ cup (60 ml) brown-rice syrup or yacon syrup
½ tsp (2.5 ml) ground cinnamon
1 tsp (5 ml) arrowroot powder
Pinch sea salt
1 cup (240 ml) quinoa
½ cup (120 ml) dried cranberries
¼ cup (60 ml) shredded unsweetened coconut
In a heavy-bottomed saucepan with lid, whisk together coconut milk, orange zest and juice, syrup, cinnamon, arrowroot and salt until thoroughly combined. Stir in quinoa, cranberries and coconut. Bring mixture to a boil on high heat, reduce heat and simmer gently, covered, until quinoa is plump and cooked through, about 20 minutes. There will be liquid left in pot, like a pudding. Let cool slightly before serving. Serve warm or chilled.
This is delicious topped with slivered almonds!
NUTRITIONAL VALUE PER SERVING, NOT INCLUDING ALMONDS:
Calories: 130 | Calories from Fat: 46 | Protein: 1.4 g | Carbs: 24 g | Total Fat: 5 g | Saturated Fat: 4 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 21 mg | Cholesterol: 0 mg