Diet: Vegetarian, Dairy Free, Vegan
Quinoa is a perfect food to include on a gluten-free diet, since it not only lacks gluten but doesn’t even belong to the same plant family as wheat, oats, barley, or rye. Quinoa is commonly referred to as a grain because of its similar texture and versatility. It’s actually a member of the same plant family as spinach and beets.
This recipe for Quinoa Pudding is delicious as a warm breakfast cereal, as a chilled dessert similar to rice pudding, or as an anytime snack.
SERVES: 3
Ingredients
- 1 ½ cups water
- ¾ cups quinoa (yields two cups cooked)
- 2 cups apple juice
- 1 cup dried cranberries
- 1 cup chopped walnuts
- Juice of 1 lemon (about 2 Tablespoons)
- Juice and zest of 1 orange (about 2-4 Tablespoons)
- Cinnamon and/or nutmeg to taste
- ⅛ teaspoon salt or to taste
- 2 teaspoons vanilla
Directions
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Wash quinoa in sieve under cold running water. Drain.
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Place quinoa in medium saucepan with 1 ½ cups cold water. Bring to boil, cover, lower heat and boil gently for about 15 minutes or until water is absorbed.
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With the saucepan still on the burner, add the apple, lemon and orange juice, orange zest, dried cranberries, walnuts, cinnamon and/or nutmeg and salt. Simmer, covered for 15 minutes more, or until the juice is absorbed.
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Remove from heat and add the vanilla. Serve warm or chilled. Store in the refrigerator for up to three days.
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Topping suggestions: Fresh berries, citrus or sliced banana.