I found this recipe in a little magazine in one of the doctor’s office that we visited recently. I’m making it as I type. I’m posting it now but will update after we eat! LOL. It can be eaten at any time of day. For us, it is nice because it has a relatively low GI scale and is gluten free. I’m using Truvia as a sugar substitute but you can use real sugar or even Agave Nectar. Update- I liked this pudding as made from the recipe. My husbnad liked it with some sugar-free Maple Sryup drizzled over it!
- 1/2 cup rinsed Quinoa, white or red
- 1 cup 2% Milk, divided
- 1/2 cup Water
- 1/4 teaspoon Sea Salt or Kosher
- 1 large Granny Smith Apple, cored, diced, peeled or unpeeled as you like
- 1/2 tablespoon Unsalted Butter
- 1 tablespoon blanched Sliced Almonds (I had no almonds so I used 2 teaspoons Pine Nuts)
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Vanilla Extract
- 1 teaspoon Sugar Substitute, Truvia, Agave Nectar
In a small saucepan, mix quinoa, 1/2 cup milk, 1/2 cup water and salt and bring to boil and reduce to simmer. Cover and cook for 20 minutes. Remove from heat and let sit, covered for 10 minutes. Melt butter in a small skillet add apples, cinnamon, nutmeg and vanilla and cook apples until tender. Remove apples from pan and add to quinoa, wipe pan and toast nuts. When the nuts are toasted remove them from the pan to stop the cooking. Add to the apple quinoa mix. Stir in the 1/2 cup milk and sweetener.
Pudding can be made ahead and reheated but wait to add the remaining 1/2 cup milk until the pudding is reheated. Makes 2 large portions or 4 medium size.