I made this recipe on a rainy day in June while visiting family in Texas.
Yes, I said June.
And yes, I am aware that is is now October.
The reason for my delay in sharing isn’t that we didn’t enjoy this quinoa pudding, because we most certainly did. Even my mom, who is still “getting used to” quinoa thought it was good.
It’s just that after making it I realized that I was having one of my “I’ve been in a hot climate too long and have forgotten how to make seasonally appropriate foods” moments.
So, now that October is officially here, I think its safe to share.
I hope that this finds you enjoying the cooler weather.
I am savoring every moment. The days are still warm enough to sit out and enjoy, but the minute the sun goes behind the clouds its cool enough for a fire inside. I LOVE that!
My poor husband has been on fire duty both first thing in the morning and in the evenings. I suppose you could say I’m making up for lost time.
It’s so peaceful here in Colorado, and I’m wondering why it took us so long to make it here.
I took this while sitting in a lounge chair on the back deck about two weeks ago. The colors are now even more vivid.
Can you see why I’m having a hard time getting anything done in the kitchen?
- 3 cups cooked and cooled quinoa
- 3 tablespoons tapioca starch (or cornstarch)
- 1/4 teaspoon sea salt
- 1/3 cup maple syrup
- 1 cup almond milk (or milk of choice)
- 1 cup light coconut milk (canned)
- 2 tablespoons butter (I used Earth balance)
- 1 teaspoon vanilla extract
- 1 cup dried cherries
- ½ cup dry roasted almonds
- ½ cup chocolate chips or cacao nibs
- Combine tapioca starch and sea salt in small dish. In a separate bowl combine maple syrup and ¼ cup of the milk. Add tapioca mixture to maple syrup and whisk until well combined.
- Bring almond milk and coconut milk to a boil. Add tapioca mixture and mix well. Add quinoa, butter, vanilla and dried cherries and simmer on medium low for 20 minutes. Top with almonds and chocolate chips and serve.