Milk and quinoa play the star role in this simple, nutritious breakfast or dessert dish. This recipe is a delicious twist on classic rice pudding and it is full of nutrients for the kids. It is perfect for breakfast as it makes a great start for your goblins on Halloween day.
- Prep: 5 min
- Cooking: 30 min
- Refrigeration: 1 h
- 2 cups (500 mL) water
- 2 sticks cinnamon
- 1 cup (250 mL) quinoa rinsed well
- 1 tbsp (15 mL) cornstarch
- 1 tbsp (15 mL) sugar
- 1 tsp (5 mL) ground cinnamon
- 1 1/2 cups (375 mL) 2 % Milk
- 1/4 cup (60 mL) maple syrup
- 3/4 cup (180 mL) dried cranberries or raisins
- 1 cup (250 mL) 1 % vanilla yogurt
- Suggested Toppings
- cinnamon sugar, chopped walnuts, dried cranberries, granola, berries and/or diced apples
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In medium saucepan, bring water and cinnamon stick to a boil over high heat; stir in quinoa. Reduce heat to low; cover and simmer 12 min or until quinoa is tender. Drain any excess liquid and remove cinnamon sticks; set aside.
In small bowl, combine cornstarch, sugar and cinnamon. In same saucepan whisk milk, maple syrup and cranberries; bring to a boil over medium-high heat. Reduce heat to low; whisk in cornstarch mixture and cook stirring, for about 1 min or until slightly thickened.
Stir in quinoa and cook stirring occasionally, for 5 min or until slightly thickened. Refrigerate for 1 hr or until cool.
Stir in yogourt. (The pudding will thicken considerably as it cools; add yogurt to desired consistency.) Serve with suggested toppings.
Rinse quinoa (KEEN-wah) very well or it will taste bitter. When cooked, it has a nutty flavour and a little spiral impressed upon each individual grain. To further enhance the flavour, lightly toast the quinoa after rinsing.
Variation:Substitute 1 cup (250 mL) chopped apple for cranberries.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 169 mg|