Quinoa Pudding with Strawberries and Pistachios
Breakfasts • European
Description
Quinoa pudding with strawberries and pistachios
Ingredients
- Quinoa 1 cup
- Sugar ¼ cup
- Coconut Milk 3 cups
- Ground Cinnamon 0.2 teaspoons
- Salt a pinch
- Strawberry to taste
- Unsalted peanuts, shelled to taste
- White Beans 1 piece
Step-by-Step Guide
Step 1
Rinse the quinoa well in a colander under cold water.
Step 2
Slice the vanilla bean in half lengthwise. Carefully scrape out the black vanilla seeds with the sharp tip of a knife.
Step 3
In a pot, combine the coconut milk, ¼ cup of water, sugar, salt, cinnamon, vanilla seeds, and the bean itself. Place over medium heat, stir, and bring to a slight boil. Add the quinoa, stir, reduce the heat, and cook covered for 30 minutes, stirring occasionally to prevent sticking. Remove from heat, immediately divide into serving bowls, let cool to room temperature, cover with plastic wrap, and refrigerate overnight. Rinse the vanilla bean, dry it, and place it in the sugar bowl.
Step 4
Serve the puddings in the morning with fresh strawberries and slightly crushed pistachios.
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