Sunday, June 3rd, 2012

Vanilla Quinoa Pudding

Say WHAT? Yes, and it is GOOD! So, I came across this recipe at Canelle et Vanille and it had me hooked. It was simple. It was inviting. It was on my food to do list. So, I had all intentions of making it with Almond & Coconut Milk by Almond Breeze, BUT I grabbed the wrong container. My excitement got the best of me!

Now last week Susie at Susie QT Pies Scraps of Life was talking it up on fb about quinoa and quizzing folks about it. So, when I ran across this recipe I shot her a message. She was just as intrigued as I was. I told her I’d give it a go! And boy I am glad I did! It was yummy!

Now I made one change to the recipe. Instead of using one vanilla bean I just used 1/4 teaspoon homemade vanilla with the beans. So, either way, whether it’s straight bean or extract it will taste yummaroo.

Now, yesterday I had gone strawberry picking at Fishkill Farms here in Dutchess County, NY with my friend, Heather. We went in the misty rain and it was so pleasant to pick the berries in the wet morning air. When we finished we were able to visit the baby lambs and they were most adorable. *Shhh…Did I tell you this was my first time strawberry picking? I LOVED it.

Quinoa Pudding with Macerated Strawberries and Pistachios

Ingredients:

  • 3 cups whole milk
  • 1 cup heavy cream (optional) *I used the heavy cream
  • 1 vanilla bean or *1/4 teaspoon vanilla extract
  • 1/4 cup sugar
  • pinch of salt
  • 1 cup quinoa, rinsed
  • 1 cup strawberries, diced
  • 1 Tbs sugar
  • chopped pistachios

Preparations:

  1. Place the quinoa in a strainer and rinse it with cold water for a few seconds.
  2. Combine the milk, cream, sugar, salt and vanilla bean in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to medium low, cover the pot slightly, and cook for about 30 minutes stirring every few minutes. If skin starts to form on top of the milk, just stir it back in. The milk will reduce and thicken. Ladle into bowls or jars.
  3. While the quinoa cooks, place cut strawberries in a bowl and sprinkle them with sugar. Toss them and let them sit at room temperature for about an hour until juices start to come out. * I made mine sit for 30 minutes.
  4. Top the puddings with the strawberries and chopped pistachios.

And then…I really thought to myself all day that I had the perfect day and then this magical sunset appeared from the back of our house. I think it’s a sign that I need to go back for some more strawberry picking. Don’t you?

Recipe adapted from Canelle et Vanille

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