Try this delicious recipe for a snack or breakfast!
Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.
It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
Ingredients
- 3/4 cup uncooked quinoa (red, white, tri-color), drain and rinse
- 1 (14 ounce) can light coconut milk
- 2 Tablespoons 100% pure maple syrup
- 1 teaspoon vanilla extract or vanilla bean paste
- Garnish: 1 Tablespoon whipped cream and fresh blueberries
Instructions
- Bring coconut milk and quinoa in small sauce pan to boil over high heat.
- Reduce heat to medium low, add in maple syrup and vanilla and continue to cook, stirring occasionally, about 30 minutes until mixture is creamy and pudding light consistency.
- Place mixture in bowl in refrigerator to cool down, a couple hours.
- Serve about 1/2 -3/4 cup serving of pudding in small dish.
- Garnish with a dollop of whipped cream and handful of fresh blueberries.
- Add some almond slices or walnuts if desired, 1 Tablespoon, chopped.