Similar to rice pudding in both texture and appearance, this comforting quinoa and fig dessert may be served as a treat with whipped or sweet cream; or try it for breakfast, topped with yogurt.
Recipe Ingredient Details:
3 tablespoons unsalted butter, softened, divided
1/4 cup ground nuts or vanilla cooke crumbs
1/2 cup maple sugar or natural cane sugar
2 large eggs, lightly beaten
2 cups milk or soy milk
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
Pinch sea salt
2 cups cooked quinoa
1/2 cup chopped dried figs (about 10 dried mission figs; soak in warm water if very dry)
1/2 cup hazelnuts, toasted, skins rubbed off, finely chopped
Freshly ground nutmeg
Preheat oven to 350°. Use 1 tablespoon butter to grease a 1 1/2-quart baking or soufflé dish or eight (1/2-cup) ramekins. Coat buttered surface with ground nuts or cookie crumbs. Set aside.
Cream remaining 2 tablespoons butter and sugar. Stir in eggs, milk, vanilla, cinnamon and salt until blended. Add quinoa, figs, and hazelnuts. Mix thoroughly.
Pour pudding mixture into baking dish or ramekins. Grate a little nutmeg over the top. Place in preheated oven and bake for 40-50 minutes or until just barely set.
Remove from heat and allow to cool for 10 minutes. To serve, spoon pudding from casserole or loosen edges with a knife and invert onto serving plate.
Wed, 2004-09-01 14:09