Craving rice pudding? This dairy-free alternative pairs the health benefits of gluten-free quinoa with coconut, cinnamon and vanilla. The result is a dish that even the choosiest of kids (or grown-ups) will enjoy for breakfast or as an after-dinner treat.
4 cups of coconut milk (or substitute almond milk)
1 cup of quinoa
1/3 cup of coconut nectar
1 cinnamon stick
1 tsp of vanilla powder (or extract)
Diced or sliced fruit of choice (e.g., berries, apple, pear)
Soak the quinoa in lukewarm water for 20 minutes; rinse and drain.
Combine all ingredients into a medium-sized saucepan and bring to the boil.
Once boiled, stir and reduce the heat to a low simmer.
Allow to simmer for 30 minutes, stirring frequently throughout the given time. About 20-25 minutes into simmering, the quinoa will begin to swell and absorb the milk, creating a thick porridge texture.
When the quinoa has thickened and turned transparent, serve with your favorite fruit.