Quinoa Breakfast Pudding
Author -Yields: 4 servings
Ingredients
- 1 cup dry quinoa
- 1 1/4 cup light coconut milk
- 1 teaspoon vanilla extract
- Pinch sea salt
- 2 tablespoons maple syrup
- 2 cups berries
Instructions
- Transfer the quinoa to a sieve and run it under cold water to rinse it off. Drain the quinoa well.
- Transfer the quinoa to a medium-size pot. Add 1 cup of the coconut milk, along with 1 cup of water. Add the vanilla, sea salt, and maple syrup and give it all a stir.
- Bring the mixture to a boil, and reduce the heat to a simmer. Place the lid of the pot on, slightly ajar, so that some steam can escape. Simmer the quinoa until all of the liquid is absorbed and the quinoa is tender, about 15 or 20 minutes. Stir in the remaining 144 cup of coconut milk.
- Divide the pudding into four serving bowls. Top with fresh berries, if desired. Serve.
Notes
Leftover pudding will keep for two nights in an airtight container in the fridge and can easily be reheated.
From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.