From EA Stewart of The Spicy RD
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Makes 7 – ½ cup servings
Ingredients:
- 1 cup orange juice
- 1 1/2 cups fresh cranberries
- 1 cup quinoa, rinsed
- 2 1/2 cups lactose-free milk
- 1/4 cup maple syrup
- 2 tsp. pure vanilla extract
- 1 tsp. orange zest
- 1/2 cup sliced almonds, toasted
Directions:
- Pre-heat oven to 400 degrees. Place cranberries and orange juice in a medium sauce pan, and heat until boiling. Reduce heat and simmer for approximately 5 minutes, or until cranberries have “popped” and are cooked through.
- Add quinoa, milk, maple syrup, vanilla, and orange zest to orange juice and cranberry mixture, and heat until boiling. Turn heat down to medium low and cover ~2/3 of the pan. Cook mixture for ~ 30 minutes, or until pudding consistency is achieved. Stir every 3-5 minutes to prevent sticking. While quinoa is cooking, place sliced almonds on a baking sheet, and bake in oven for 4-5 minutes, or until lightly brown and toasted.
- Divide quinoa pudding equally in to 7 serving dishes, and top with toasted almonds. Serve warm, or you may chill pudding in fridge, and serve cold.