Quinoa Pudding with Apricots and Pistachios
I made this quinoa pudding last Saturday for breakfast. I am not an oatmeal person and only like very few commercial cereals, but I like quinoa. It is rich in protein, easy and quick to prepare which makes it an excellent choice for breakfast. I make mine slightly undercooked for an al dente bite.
Use almond or regular milk. Add dried apricots or cranberries. Top with pistachios or almonds. It is yours to customize; a blank canvas for your whims and desires.
Quinoa Pudding with Apricots and Pistachios Recipe
1 cup quinoa, rinsed
1 cinnamon stick or 1/4 teaspoon ground cinnamon
3 cups almond milk 1 cup water
1 tablespoon honey or maple syrup, or to taste
1/4 to 1/2 teaspoon orange blossom water
1 gum mastic grain, ground (optional)
½ cup chopped dried apricots
¼ cup chopped pistachios
Place the quinoa, cinnamon, almond milk , water and honey in a medium saucepan and bring to a boil over high heat. Lower the heat to low, cover with a lid and cook for about 12 minutes. Remove from the heat. Discard the cinnamon stick.
Stir in the orange blossom water and gum mastic, if using. Serve topped with apricots and pistachios or your choice of fruits and nuts.