Do you love rice pudding? Do you love chocolate and raspberries? Well, here is your next favourite dessert: quinoa simmered into a pudding with a deep chocolate flavour and punch of raspberries. You won’t believe how delicious it is (and so simple to make).
Ingredients:
2 tbsp (30 ) unsweetened cocoa powder
3 tbsp (45 mL) granulated sugar
2 cups (500 mL) milk
1/2 cup (125 mL) quinoa, rinsed and drained
1 cup (250 mL) fresh or frozen raspberries (thawed and drained, if frozen)
1/2 tsp (2 mL) vanilla extract
Preparation:
In a deep, medium-size saucepan, whisk together cocoa and sugar until well blended. Gradually whisk in milk. Stir in quinoa. Bring to a gentle boil over medium-high heat, stirring occasionally.
Reduce heat to low, cover and simmer, stirring often, for 25 minutes or until quinoa is very soft tender and pudding is slightly thickened (the pudding will thicken considerably upon cooling). Remove from heat and stir in raspberries and vanilla. Let stand, covered, for 10 minutes. Serve hot, let cool until warm or room temperature or refrigerate in an airtight container for up to 2 days and serve cold.
Tips:
Quinoa can have a bitter coating, called saponin, on the surface of the grain. Most quinoa sold is pre-rinsed but it’s best to rinse it just in case. Place quinoa in a fine-mesh sieve and rinse well under cold, running water. Drain well before adding to recipes.
Use a deep pan when simmering recipes using milk as it tends to bubble up. Keep a close eye on the pan and lift the lid and stir frequently to make sure it doesn’t boil over.
The pudding looks thin when it’s first cooked but thickens up quickly as it stands and gets very thick after being refrigerated; stir in a little more milk if desired to thin.
– Recipe and photo courtesy of Dairy Farmers of Canada
