Yummy Quinoa Pudding
This recipe is taken from Heidi's new cookbook 'Cooking for Postpartum with Ayurveda'.
Quinoa, pronounced keen-wah, is a high-protein seed native to South America. It comes from the Andes Mountains where it was once a staple food for the Incas. Quinoa is rich in nutrients and contains all eight amino acids; therefore, it has a high protein value perfect for nursing mothers.
Preparation and cooking time 50 minutes.
- 1 cup quinoa (available in most health food stores and some grocery stores)
- 4 cups water
- 1 cup soaked raisins, currants, prunes or dried figs
- 1 tsp ground cinnamon, or to taste
- 1 tsp ground cardamom, or to taste
- 3 Tbsp molasses, raw cane sugar, sucanat, jaggery, turbinado or maple syrup
- ¼ cup ground blanched almonds
- 2 tsp vanilla extract, alcohol free
- 2 cups whole milk (non-homogenized if available)
- Salt to taste
Vegan option: substitute whole milk with almond or hemp milk and add 2 cups apple juice, 2 Tbsp lemon juice, and 1 banana (optional).
- Rinse quinoa thoroughly in a sieve or small strainer. Place quinoa in a medium saucepan and add water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 25-30 minutes.
- Add raisins, cinnamon, cardamom, sweetener, almonds, vanilla, salt and milk. Cover pan and simmer for 15 minutes.
- Serve warm.
Cooking Tip: If you prefer a thinner pudding, add more milk.