Ingredients and Weight:
- Cooked quinoa: 3 cups (dry quinoa: 1 1/2 cups)
- Milk: 4 cups
- Sugar: 1 cup
- Eggs: 5 large
- Vanilla extract: 1 teaspoon
- Cinnamon: 1/2 teaspoon, ground
- Nutmeg: 1/4 teaspoon, grated
- Butter: 2 tablespoons (for greasing the dish)
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Grease a 9x13-inch baking dish with butter.
- In a large bowl, combine the cooked quinoa, milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg.
- Pour the mixture into the prepared baking dish.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for at least 30 minutes before serving.
Nutritional Information:
Per serving (8):
- Calories: 320
- Fat: 12g
- Cholesterol: 225mg
- Sodium: 280mg
- Carbohydrates: 45g
- Protein: 15g
Dish Characteristics:
- Creamy and rich texture
- Delicate flavors of vanilla, cinnamon, and nutmeg
- Perfect for a special occasion dessert or brunch item
- Can be decorated with fresh fruit, whipped cream, or nuts
User Comments:
- "This pudding is absolutely divine! It's creamy, decadent, and has just the right amount of sweetness."
- "I love that this pudding is made with quinoa, which gives it a nice nutty flavor and extra protein."
- "The flavors in this pudding are perfectly balanced, and it's not too heavy."
Special Precautions and Tips:
- Use full-fat milk for richer flavor and creaminess.
- Do not overcook the quinoa, as it will become mushy.
- Let the pudding cool for at least 30 minutes before serving to allow it to set properly.
- To make ahead, bake the pudding and let it cool completely. Refrigerate for up to 3 days, then reheat before serving.
