Delicious Living
  • 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

Quinoa-Fig Pudding

DL Staff | Delicious Living
  • Serves: 8 people

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.

  1. 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.
  2. Cream remaining 2 tablespoons butter and sugar. Stir in eggs, milk, vanilla, cinnamon and salt until blended. Add quinoa, figs, and hazelnuts. Mix thoroughly.
  3. 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.
  4. 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.
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