Quinoa pudding with fruit

Name: Quinoa pudding with fruit
Ingredients: 85 g quinoa; 240 ml water; 240 ml milk; 1/2 teaspoon cinnamon; 1 teaspoon vanilla extract or 8 g vanilla sugar; 1 tablespoon chia seeds or flax seeds; 1 medium peach (150 g); 15 g raisins; 1 teaspoon honey (optional)

Children - Quinoa pudding with fruit by Svetlana N. - Recipia

Quinoa pudding with fruit is served after 5 minutes of resting, when the milk and chia bind it into a cream similar to rice pudding. In the bowl, the peach and raisins make it suitable for breakfast or dessert, and flax seeds can stand in for chia; I rinse the quinoa until the water runs clear. Preparation: 5 minutes. Cooking: 20 minutes. Resting: 5 minutes. Total time: 30 minutes. Servings: 2. About 310 kcal and 12 g protein per serving.

Ingredients

85 g quinoa
240 ml water
240 ml milk
1/2 teaspoon cinnamon
1 teaspoon vanilla extract or 8 g vanilla sugar
1 tablespoon chia seeds or flax seeds
1 medium peach (150 g)
15 g raisins
1 teaspoon honey (optional)

Preparation

1. Rinse 85 g of quinoa very well in a fine-mesh sieve, then slice the peach. 2. Put the quinoa and 240 ml of water in a pot. Bring to a boil in about 5 minutes, then simmer for 10 minutes, stirring from time to time, until the water has reduced and the grains have softened. 3. Add 240 ml of milk, 1/2 teaspoon of cinnamon, 1 teaspoon of vanilla extract or 8 g of vanilla sugar, and 1 tablespoon of chia or flax seeds. Simmer for 5 minutes, until the mixture thickens and takes on the texture of rice pudding. 4. Leave the mixture to rest for 5 minutes. The seeds bind it, and the texture becomes firmer. 5. Divide between two bowls and add the peach, 15 g of raisins and, if you like, 1 teaspoon of honey.

Notes

Keep it in the refrigerator in a covered container for up to 3 days; cold, the pudding holds better on the spoon. White quinoa gives a more even texture than red quinoa, which stays firmer. If it has thickened too much after cooling, stir 30 ml of milk into each serving. Peach and raisins go well with a cup of black tea. For a dairy-free version, use 240 ml of almond, soy or coconut milk instead of regular milk; almonds are nuts, and soy is an allergen. If you choose very juicy fruit, add it on top just before serving so it doesn’t thin the pudding.