Winter Quinoa Pudding (Gluten-Free) | A Creamy, Indulgent Dish
Yankee Plus Dec 2015
TABLE OF CONTENTS
This warm, aromatic, and healthy gluten-free quinoa pudding is based on recipe that blogger and cookbook author Béatrice Peltre (www.latartinegourmande.com) created for our upcoming summer issue. In testing, I loved the dish so much that I’ve been playing with variations at home ever since: for dessert, even for breakfast. It’s as easy to make as oatmeal, but it has a creamy richness that feels indulgent, despite being both low-fat, and high in fiber.
Gluten-Free Quinoa Pudding
Total time: 40 minutes; hands-on time: 15 minutes
Notes: I used vanilla extract and Chinese five-spice powder (a mixture of fennel, cloves, cinnamon, star anise, and Szechuan peppercorns available at many supermarkets) in this variation. But you can easily substitute ground cinnamon, nutmeg, ginger, cardamom, or any combination of your favorite spices. If you don’t happen to have any coconut milk on hand, you can simply substitute regular milk.
Ingredients for Gluten-Free Quinoa Pudding:
- 2 3/4 cups milk
- 1 1/4 cups unsweetened low-fat coconut milk (see “Notes”)
- 1 teaspoon vanilla extract
- 1 teaspoon Chinese five-spice powder (see “Notes”)
- 1/4 teaspoon table salt
- 1 cup white quinoa (the most common variety), rinsed and drained
- 2 tablespoons granulated sugar
- Garnish: Any winter fruit, such as orange segments*, cubed apples, or dried fruit compote, plus toasted almond slices
Method for Gluten-Free Quinoa Pudding:
In a medium pot, combine the milk, coconut milk, vanilla, spice, and salt. Bring to a simmer over medium-high heat. Add the quinoa and sugar and simmer, stirring often, until the quinoa is cooked and most of the liquid is absorbed (the consistency is creamy), about 30 minutes, then transfer to a bowl to cool slightly. Meanwhile, prepare your toppings.
Divide the quinoa between the six glasses and top with the fruit of your choice. Yield: 6 servings
*How to cut orange segments
To cut a citrus fruit so that you get clean, membrane-free segments, or cut “supreme,” start by slicing 1/2 inch off the top and bottom. Then slicing from cut end to cut end, carefully remove the outer white pith. With a small knife, carefully remove each individual segment, leaving no pith or membrane attached.