Quinoa Vanilla Pudding
In one of my first posts I mentioned how much I love quinoa. In fact, I love it so much that I try to incorporate it into many different dishes, including desserts. This pudding is rich and creamy and thickened with Kuzu Root Starch, which comes from a fibrous plant used in China for more than 2,000 year. Kuzu is a great thickener and it is soothing to the stomach. You can also think of this recipe as a great way to satisfy a child’s sweet tooth while adding nutrition.
Quinoa Vanilla pudding
- 1cup of uncooked quinoa
- 2 cups of coconut milk (1 13.5 oz can)
- 1/2 cup of water
- 1/8 cup of agave nectar (use more or less according to the sweetness level you prefer)
- 1/4 cup of raisins
- 1 tablespoon of Kuzu Root (dissolved in 2 tablespoons of cold water until you have a white liquid)
- 2 teaspoons of pure vanilla extract
Rinse quinoa and place in a medium pan. Add coconut milk, water and vanilla and bring to a boil on high. Turn heat to low, cover and cook for 20 minutes stirring as necessary so it doesn’t stick. Stir in Kuzu and raisins and cook for another 5-10 minutes. If you find that the quinoa is sticking or so thick that it is jumping out of the pot, add a bit more hot water and stir as needed. Stir in agave. When quinoa is cooked, the small kernels will plump and have a white halo around them. Transfer pudding to a dish and place in the refrigerator for 2-3 hours until set. Serve with fruit and/or vegan ice cream. Serves 6.