Toasted Quinoa Caramel Pudding

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

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Toasted Quinoa Caramel Pudding

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  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Makes: 4 cups
  • Prep: 30 mins
  • Cool: 15 mins

Toasted Quinoa Caramel Pudding

Directions

  1. 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.
  2. 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.
  3. 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.

From the Test Kitchen

*

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.

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Nutrition Facts (Toasted Quinoa Caramel Pudding)

  • Per serving:
  • 372 kcal ,
  • 15 g fat
  • (9 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 132 mg chol. ,
  • 102 mg sodium ,
  • 54 g carb. ,
  • 1 g fiber ,
  • 41 g sugar ,
  • 8 g pro.
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