This is an extra special quinoa pudding made from my favorite grain that as we now know is really a seed.
I often just cook it on top of the stove in a pot till it is the consistency I like, baking it makes it extra yummy!
Vegan – Dairy free/egg free and sugar free
1 cup quinoa, cooked
1/2 tsp. salt
2 1/2 cups rice, almond or coconut milk
1 tsp. vanilla extract
3 tbsp. coconut oil
1 cup sultana raisins
2/3 cup dried apricots chopped
1/2 cup unsweetened coconut + 1/4 cup
1/2 cup pecans, chopped
- Cook quinoa; see how to http://realfoodforlife.com/cooking-quinoa
- Mix cooked quinoa in a glass baking dish with remaining ingredients except for 1/4 cup coconut.
- Sprinkle coconut on top.
- Bake at 400º for 40 – 50 minutes.
- Serve warm and refrigerate the rest till ready to eat.
To discover all the health benefits and fascinating history behind quinoa, click here: http://realfoodforlife.com/quinoa-the-mother-food