Quinoa Pudding with Strawberries and Pistachios

Breakfasts | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Quinoa pudding with strawberries and pistachios

Ingredients

Quinoa - 1 cup
Sugar - ¼ cup
Coconut Milk - 3 cups
Ground Cinnamon - 0.2 teaspoons
Salt - a pinch
Strawberry - to taste
Unsalted peanuts, shelled - to taste
White Beans - 1 piece

Step by Step guide

Step 1

Rinse the quinoa well in a colander under cold water.

Step 2

Slice the vanilla bean in half lengthwise. Carefully scrape out the black vanilla seeds with the sharp tip of a knife.

Step 3

In a pot, combine the coconut milk, ¼ cup of water, sugar, salt, cinnamon, vanilla seeds, and the bean itself. Place over medium heat, stir, and bring to a slight boil. Add the quinoa, stir, reduce the heat, and cook covered for 30 minutes, stirring occasionally to prevent sticking. Remove from heat, immediately divide into serving bowls, let cool to room temperature, cover with plastic wrap, and refrigerate overnight. Rinse the vanilla bean, dry it, and place it in the sugar bowl.