Saturday, November 11, 2006

Quinoa Pudding

recipe # 129

Quinoa-- the fancy, cool grain. It is supposed to be very good for you. The grain that makes baby food $3.00 a jar. I'm giving it a chance, as I am curious (and they have it for cheap in the bulk section at Fairway). Here is my first attempt:

Quinoa Pudding
1/2 cup organic sugar or maple sugar
2 tablespoons soft butter, plus butter for greasing the pan
2 eggs
1 cup milk
1 tablespoon vanilla
1 teaspoon cinnamon
Pinch sea salt
2 cups cooked quinoa
1/2 cup chopped toasted hazelnuts
1/2 cup currants
Freshly grated nutmeg

Pre-heat oven to 350 °F. Cream sugar and butter. Stir in eggs, milk, vanilla, cinnamon, and salt until blended. Add quinoa, hazelnuts, and currants and mix thoroughly. Butter a 1½ quart casserole or soufflé dish (or 6 individual ramekins).

Pour the custard mixture into the casserole or ramekins and grate a little nutmeg over it. Bake for 40 minutes or until just set. To serve, spoon from the casserole or ramekins or loosen the edges with a knife and invert pudding(s) onto a plate (or individual plates).

serves 4-6

It was fine. A breakfast more than a dessert. Quinoa has a weird flavor--sort of like a root--maybe taro-- if you don't rinse it enough.

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