Quinoa is so versatile I've started eating it for dessert! Simmered with a bit of almond milk and brown sugar, the grains become tender and inviting, cozy and creamy. Rich coconut milk takes the whole thing to another level. Dressed up with a few crunchy extras, like toasted coconut and cocoa nibs, the simple dish turns into a satisfying dessert. And if you have any leftovers, it makes a pretty great breakfast, too. But what are the chances of that?
- Level: Easy
- Total: 1 hr 30 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 25 min
- Yield: 6 servings (about 3 cups)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 178 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 73 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 11 grams
Ingredients
3/4 cup quinoa, rinsed and drained
1 1/4 cups almond milk
1 3/4 cups low-fat coconut milk
1/4 cup dark brown sugar
Pinch salt
Cocoa nibs, toasted sliced almonds and toasted coconut shavings, for serving
Directions
- Combine the quinoa, almond milk, 1 1/4 cups of the coconut milk, brown sugar and salt in a medium saucepan over medium heat. Simmer, partially covered, stirring occasionally, until the mixture has thickened and the quinoa is very tender, 20 to 25 minutes. Transfer the pudding to a bowl, and refrigerate, covered, until cold.
- To serve, stir in some additional coconut milk for a creamy consistency. Top with cocoa nibs, almonds and toasted coconut. Enjoy!
