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Toasted quinoa is complemented perfectly by the sweet, caramel-and-cinnamon taste of the pudding.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
cool:
15 mins
total:
45 mins
Servings:
8
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium heavy saucepan combine both sugars and cornstarch; stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.

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  • Gradually stir 1 cup of the hot mixture into egg yolks; return to remaining hot mixture in saucepan. Stir in apricots and cinnamon. Bring to a gentle boil; reduce heat. Cook and stir 2 minutes. Remove from heat. Stir in quinoa. Stir in spoonfuls of dulce de leche, allowing streaks to remain.

  • Transfer pudding to a serving bowl or dessert dishes; cover surface(s) with plastic wrap. Cool, without stirring, at least 15 minutes. Serve warm or chilled. If desired, top with additional half-and-half and cinnamon.

*

To cook quinoa, in a medium saucepan bring 1 1/2 cups water to boiling. Stir in 3/4 cup rinsed and drained quinoa; reduce heat. Simmer, covered, 12 minutes or until tender; drain. Spread on a paper towel-lined baking sheet and cool 10 minutes.
To toast quinoa, in a large nonstick skillet heat 2 tsp. olive oil over medium-high heat. Add half of the quinoa; cook and stir 5 minutes. Spread in skillet and cook 10 minutes more or until quinoa is brown and has a nutty aroma, stirring occasionally. If quinoa browns too quickly, reduce heat to medium. Repeat with remaining quinoa and additional oil.

To Store

Store leftovers, covered, in refrigerator up to 2 days.

Nutrition Facts

372 calories; fat 15g; cholesterol 132mg; saturated fat 9g; carbohydrates 54g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 41g; protein 8g; vitamin a 643.6IU; vitamin c 0.9mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 30.3mcg; vitamin b12 0.4mcg; sodium 102mg; potassium 364mg; calcium 197mg; iron 1.1mg.
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