With this recipe, I have given you a basic template and then made suggestions for additions and variations to the simple, creamy, no-or-low-sugar, whole grain dessert. This recipe calls for date paste, which I talk about in my Chocolate Ganache Torte blog post.
1cupcooked red quinoa.
1cupalmond or soy milk
3 1/2ounces dried mangoUse all but 1/2 cup of the hydrated mango to cook the pudding(the remaining 1/2 cup will be garnish)
3tablespoonsmango soaking water
2tablespoonsoat flakes (oatmeal)
1 1/2teaspoonginger powder, more to taste
1 to 2tablespoonsfresh lime juice
1 to 2tablespoonscoconut or cane sugar, optional
Make the Pudding
Combine all of the ingredients except for the lime juice and optional sweetener in a medium saucepan and cook to a low boil over medium heat. Watch out, as the pudding may spatter.
Reduce the heat to low, set a cover on the pot askew and simmer 6 to 8 minutes, stirring a few times.
Much of the liquid will have been absorbed but the quinoa will be still soupy, not dry.
Remove from the heat. Keep the saucepan covered for 10 minutes.
Uncover the saucepan and taste. Add the lime juice, starting with the smaller amount, unless you like the pudding straight from the pot. Add the sugar if you want a sweeter pudding.
Serve the Pudding
The soft pudding benefits from crunch so make it healthy. You can add coarsely chopped toasted walnuts or cacao nibs.