Banana Quinoa Rice Pudding Food

BANANA QUINOA "RICE" PUDDING

Steps:

• Rinse quinoa in a paper towel-lined colander until water is no longer milky. Transfer quinoa to a saucepan, add 1 1/2 cups water and soak for 30 minutes.
• Bring quinoa and water to a boil, reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
• Blend bananas, whole milk, coconut milk, 3 tablespoons honey, butter, 1/2 teaspoon cinnamon, and salt together in a blender until smooth.
• Stir milk mixture into quinoa, raise heat to medium; cook and stir constantly until pudding becomes thick, about 10 minutes.
• Transfer pudding to serving dish and refrigerate until cold, about 1 hour. Drizzle 1 tablespoon honey over pudding; sprinkle with 1/2 teaspoon cinnamon.

COCONUT QUINOA PUDDING

Steps:

• Combine the quinoa, almond milk, 1 1/4 cups of the coconut milk, brown sugar and salt in a medium saucepan over medium heat. Simmer, partially covered, stirring occasionally, until the mixture has thickened and the quinoa is very tender, 20 to 25 minutes. Transfer the pudding to a bowl, and refrigerate, covered, until cold.
• To serve, stir in some additional coconut milk for a creamy consistency. Top with cocoa nibs, almonds and toasted coconut. Enjoy!

QUINOA "RICE" PUDDING

Steps:

• Bring the Quinoa and water to a boil, cover and reduce heat, cook for 20 minutes or until Quinoa is done.
• Stir 1 1/2 cup milk and sugar into the Quinoa and cook until thick and creamy, about 20 minutes. If using raisins add in the last few minutes.
• Combine 1/2 cup of the milk with egg, beat well. Stir into Quinoa mixture and cook, over low heat, for two more minutes.
• Remove from heat, stir in the butter and vanilla.