Lunch: Quinoa Dessert Pudding

Quinoa is a high-protein whole grain. This pudding can be a treat during the holidays, but don't forget to rinse the quinoa before cooking. Rinsing it helps to avoid any bitter taste.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Quinoa Dessert Pudding

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 ½ cups skim milk
1 ½ cups fat-free half and half
¼ cup Splenda Brown Sugar Blend
1 teaspoon vanilla
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup quinoa
½ cup pumpkin seeds, toasted

Instructions

Rinse quinoa under cold water for 2 minutes.
Whisk together milk, fat-free half and half, Splenda Brown Sugar, vanilla, cinnamon and nutmeg in a medium sauce pan over medium heat. Bring to a simmer.
Once the milk mixture is simmering, stir in quinoa and reduce heat to a low simmer. Partially cover the pan and cook for 40 minutes, stirring every 10 minutes.
When quinoa is done cooking, stir in toasted pumpkin seeds and serve.
Chef Tip: Rinsing the quinoa is an important step. It helps avoid any bitter taste.

MAKE IT GLUTEN-FREE: Verify that the ingredients you are using are gluten free and this recipe can be gluten free.

Share Quinoa Dessert Pudding