Tuesday, November 11, 2014

Cinnamon Raisin Quinoa Pudding





This is a dessert recipe that is usually an old fashioned classic but we have taken it in a contemporary direction by substituting some of the classic ingredients with some new and exciting ones. 
Everyone has had rice pudding at some point, right?
I mean.... it's been around forever. 
If you haven't tried it then, woooooooooow, you've been missing out.
Just sayin'
Sue and I were lucky enough to be able to participate in a venture with Almond Breeze
(**We were compensated for our participation but all opinions stated here are our own!**) 
We were challenged to come up with 2 different recipes using Almond Breeze products. One a classic and one a little more unique. 
Today we are happy to share our version of a classic.
To be honest we were a little nervous about using Almond Breeze milk. 
See... the thing is.... we are a little judge-y when it comes to trying new things. We wanted to be fair though so we both had a glass to sample before starting.
Turns out we need to stop being so judge-y.
Seriously.
It's delicious. It's not scary at all. 
You should probably try it too.
Anyway.... on to our recipe!



Cinnamon Raisin Quinoa Pudding

Ingredients
1/2 cup water
1/4 cup quinoa
1 egg white
3 pkg Stevia 
1 tsp cinnamon
1/2 tsp vanilla
2 Tbsp raisins
Optional
2 Tbsp whipped cream (or whipped coconut cream)
cinnamon
Directions
In a medium saucepan, bring water to a boil and add quinoa. Cover and simmer for 15 - 20 minutes, until water is absorbed and quinoa is cooked) *Because you are dealing with small amounts, you may need to add a tablespoon or two more water before the quinoa is cooked.*
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 When quinoa is cooked, in a small bowl, whisk together the Almond Breeze, egg white, Stevia, cinnamon, and raisins. Stir into the quinoa.
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Bring to a simmer and stir for approximately 15 minutes.
If pudding appears too "dry" then stir in another spoonful or two of the Almond Breeze to "loosen" it.
Serve warm with a spoonful of whipped cream (or coconut whipped cream) and a dash of cinnamon, if desired.
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So tasty.
The quinoa is a teeny bit more chewy than rice usually is in this dish. I don't find that to be a bad thing. It's just different. Plus.... this is healthy. 
So, yeah.
Healthy and delicious is my favorite. 
According to Myfitnesspal 1 serving is: 133 calories, 3.5 fat, 19 carbs, 2 fiber, and 5.5 protein.
This recipe makes 2 servings. (Yeah, 1/2 the entire recipe is a serving! Win!)
Plus, this is chock full of iron, calcium, Vit A, and potassium. It is gluten free, vegetarian, and dairy free.
Who knew treats could be so good for you?
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Don't forget to come back soon - Sue and I are experimenting with the Almond Breeze to see what we can come up with for our "unique" recipe and things are getting crazy up in here!

We're sharing at these fab sites. Be sure to check them out! - The Chicken Chick, Ms. enPlace, Feeding Big, Memories By The Mile, Hun...What's For Dinner?, Simple Life Of A Fire Wife, New Mrs Adventures, Anyonita Nibbles, and Horrific Knits
 

5 comments:

  1. Terrific looking dessert! I have never thought of Quinoa in a dessert but I am always interested in new ideas. Thanks for the post.

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  2. Very clever using quinoa in place of rice. Looks good! Thanks for sharing.

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  3. Looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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