Quinoa Breakfast Pudding. A recipe.
Welcome to our guest blogger Christine from Nourish the Budding Lotus. Christine has been a student of Yoga on the Beach in both Cape Cod and Key West and currently resides in Santa Fe, NM. She has been sharing her gluten-free and vegetarian recipes on her food blog for the past 2 years and today will be sharing a nutritious breakfast dish. Thank you Christine for sharing, and enjoy!
Funny that of all the recipes that I could have chosen to share with Yoga on the Beach, I choose this one. Quinoa Breakfast Pudding is a warm and hearty treat I have been making for myself for a few years now, and until this point, have never actually shared with the readers of my food blog. But, a few years back, I shared it with a few yogis and yoginis during a weekend retreat hosted by Yoga on the Beach in the Florida Keys.
I find myself continually returning to this recipe when I want a breakfast that will warm my belly and nurture my soul. Have you tried quinoa before? Quinoa is often considered a grain, but is actually a seed. It is protein packed and will start you off in the morning with long lasting energy. For those who avoid or minimize animal protein this is a definite super-star to add to your diet. Also, quinoa comes in 3 different varieties: white, red and black. They are all delicious, but lately I have been loving the red and black. They tend to sustain more crunch than the white, and are less tempermental to cook.
So, because of the quinoa, this pudding is a great source of protein and in addition it is naturally sweetened with banana, so you will not have a sugar crash midway through the morning. The pudding is also gluten-free and dairy-free, which makes it easier for the body to digest. So on a morning when you are feeling the need for some extra care and want to start your day off right give this recipe a try.
Quinoa Breakfast Pudding
1 c dried red quinoa
1/2 c full fat coconut milk
3/4 c water
1 small banana, sliced thinly
1 t vanilla
1/2 t cinnamon
1/2 c fresh blueberries
2 T raw almonds, chopped
Using a fine strainer, rinse the quinoa with water. You will see some bubbles form. This is the natural saponin that is released from the grain. If the grains are not rinsed thoroughly they will be more bitter. Once there are no bubbles, the quinoa is clean.
Place the quinoa in a medium sauce pan with the coconut milk, water, banana, vanilla and cinnamon. Stir to mix the ingredients well, and then bring to a boil over medium-high heat.
Once the mixture starts to boil, reduce the heat to a simmer, and cover the sauce pan with a lid. Cook the mixture for 10-15 minutes, stirring at least once in the process. I live at altitude, so it took a little over 15 minutes to cook.
Check the quinoa texture by tasting. The red quinoa tends to be more al dente than the white, and will have a crunch, but should not be hard or difficult to chew.
Once the quinoa has reached the desired texture, remove it from the heat and stir in the blueberries. They will begin to absorb the heat, and will pop in your mouth without being mushy!
Divide mixture between 2 bowls and share with a friend. Top with chopped almonds and devour!
Text and photos by Christine of Nourish the Budding Lotus.
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