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
4 servings
Ingredients:
- 1 cup quinoa, rinsed
- 2 cinnamon sticks
- 1 cup of water
- 3 cups almond milk
- 1 tablespoon honey
- 1 teaspoon orange blossom water
- 2 gum mastic grains, ground (optional)
- ½ cup chopped dried apricots
- ¼ cup chopped pistachios
Directions:
Step 1: Place the quinoa and cinnamon stick with the water and almond milk 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.
Step 2: Stir in the honey, orange blossom water, and gum mastic. Serve topped with the apricots and pistachios.
