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Summertime Banana-Quinoa Pudding

Makes 9-10 ½-cup servings

Ingredients

  • 1 cup quinoa seeds
  • 2 ½ cups unsweetened almond milk
  • ½ cup liquid egg substitute
  • ¼ cup artificial sugar, to taste
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • ¼ tsp. ground cinnamon
  • Pinch of ground cloves
  • Pinch of nutmeg 
  • 1 cup puréed bananas

Instructions

  1. Rinse quinoa seeds if the manufacturer has not indicated that this has been done.
  2. Put 2 cups of water in a saucepan and bring to a boil.
  3. Add quinoa and bring to boil again.
  4. Lower heat to simmer.
  5. Cover and cook for 15-20 minutes.  The quinoa should have absorbed all the water, and you should have approximately 2 cups. 
  6. In a bowl, beat eggs with a whisk.
  7. Stir in milk, vanilla, salt, spices, and puréed banana.
  8. Test for sweetness and add artificial sugar if necessary. 
  9. Add cooked quinoa to liquid ingredients.
  10. Bake in 325 degree oven for 55 minutes. The quinoa will not be set yet.
  11. Let stand for 15 minutes for liquid to absorbed.
  12. Chill in refrigerator
For Weight Watchers: 2 points per ½-cup serving on both the Points plan and PointsPlus plan.
 
This recipe is printed from The Food Refashionista at http://foodrefashionista.wordpress.com
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