Red quinoa, cranberries, and brown rice make an attractive and supernutritious dessert or anytime snack. Use leftover brown rice or quinoa if you’ve got it on hand.
Ingredients
- 1 cup soft, cooked brown rice
- 1 cup almond or coconut milk (or any nondairy milk)
- 1/3 cup dried cranberries
- 6 ounces firm silken tofu drained
- 1/2 cup pure maple syrup, plus more for serving
- 3/4 teaspoon tapioca starch
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnanon, divided
- 1/4 teaspoon ground nutmeg
- 1/2 cup cooked red quinoa
- 1 1/2 tablespoons maple sugar (or any granulated sweetener)
Notes
PER SERVING: 124 cal, 3g fat (1g mono, 2g poly, 0g sat), 0mg chol, 7g protein, 46g carb, 3g fiber, 24mg sodium
Image: Thinkstock
