Fall Harvest Quinoa Pudding
Over medium heat, in a 2-quart saucepan, warm the coconut oil until melted. Add the pecans, apples, dates, nutmeg, cinnamon, cardamom, and salt. Continue to cook over medium heat, stirring as to no…
- Cook25 min
- Total25 min
- Serves6
- LevelEasy
Ingredients
- 1 tbsp. coconut oil
- 1 cup chopped pecan pieces
- 1 apple, chopped into small pieces
- ½ cup dried dates, chopped
- ½ tsp. ground nutmeg
- 1 tsp. ground cinnamon
- ¼ tsp. cardamom
- ½ tsp. salt
- ½ cup cold non dairy milk
- 2 tsp. cornstarch
- 1 tsp. vanilla extract
- 2 cups cooked quinoa
- 1 cup Brown Sugar
Method
- Over medium heat, in a 2-quart saucepan, warm the coconut oil until melted. Add the pecans, apples, dates, nutmeg, cinnamon, cardamom, and salt. Continue to cook over medium heat, stirring as to not let the mixture burn. Cook for 3 to 5 minutes, or until apples soften and pecans become fragrant.
- In a small bowl, mix the non dairy milk with the cornstarch and vanilla extract. Whisk together until well combined and no lumps are visible.
- Add the cooked quinoa to the saucepan. Stir in the brown sugar and nondairy milk mixture. Cook over medium heat for about 2 minutes, or until thickened. Serve warm or chilled. Store in airtight container for up to 1 week in refrigerator.
