Ingredients for Quinoa Pudding
- 1 cup quinoa
- 6 cups water
- 2 large eggs
- 2 large egg whites
- Nonfat Milk
- Non Fat Powdered Milk
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar (or Splenda)
- a pinch of salt
- Slivered Almonds
- Dried Currant
- ½ teaspoon ground cinnamon
- Cooking Spray
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How to Make Quinoa Pudding
- Rinse 1 cup quinoa thoroughly under cold water until the water runs clear. (This removes the saponins, a naturally occurring bitter compound.)
- Combine rinsed quinoa and 6 cups of water in a large saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 13-15 minutes, or until all the water is absorbed and the quinoa is cooked through.
- While the quinoa cooks, preheat your oven to 350°F (175°C).
- In a large bowl, whisk together 2 large eggs, 2 large egg whites, 1 cup whole milk (or 1 cup powdered milk reconstituted with water according to package directions), 1 teaspoon vanilla extract, ¾ cup granulated sugar (or ⅔ cup sugar + ¼ cup Splenda), and a pinch of salt.
- Gently fold in the cooked quinoa, ½ cup chopped nuts (e.g., walnuts, pecans), and ½ cup currants (optional; omit for core recipe).
- Grease a 9-inch square baking pan with butter or cooking spray.
- Pour the quinoa mixture into the prepared pan.
- In a small bowl, combine 1 tablespoon granulated sugar (or Splenda) with ½ teaspoon ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the top of the pudding.
- Bake for 40-45 minutes, or until a knife inserted into the center comes out clean.
- Let cool slightly before slicing and serving warm or at room temperature. Top with your favorite fresh fruit!
- (Core Recipe: For a lower-sugar version, replace all granulated sugar with Splenda. Add the Splenda during the last 5 minutes of baking to avoid an artificial aftertaste.)
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
92g
Fat
3g
Carbs
12g