This is an extra special quinoa pudding made from my favorite grain that as we now know is really a seed. You can simply cook it on top of the stove in a pot till it is the consistency you like, but baking it makes it extra yummy! The raisins and dried apricots add a very tasty sweetness. I love pecans and that is what for me makes it a deluxe pudding. You can use other nuts if you prefer.
Author Diana Herrington
Ingredients
1cupquinoacooked
1/2tspsalt
2 1/2cupsrice milk, almond milk or coconut milk
1tspvanilla extract
3tbspcoconut oil
1cupsultana raisins
2/3cupdried apricots chopped
1/2cupunsweetened coconut + 1/4 cup
1/2cuppecanschopped + a few not chopped
Instructions
Cook the quinoa; see How to Cook Quinoa below
Mix the cooked quinoa in a glass baking dish with remaining ingredients except for 1/4 cup coconut.
Sprinkle the coconut on top
Bake at 400ºF for 40 – 50 minutes.
Serve your deluxe quinoa pudding warm and refrigerated the rest till ready to eat.