Tag Archives: quinoa

Cranberry Orange Quinoa Pudding

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Quinoa is a high protein, gluten free “grain” that cooks up in a matter of minutes. Interestingly, it’s not actually a grain, rather it’s the seed of a plant that is related to beets, chard, and spinach. It has a wealth of nutrients, making it a great option for a healthy meal. I like to make a big batch of quinoa bean pilaf on the weekend to last me all week.

I never considered eating it for breakfast until I saw a recipe for golden raisin quinoa pudding from one of the blogs I frequently read. Estela is the author of Weekly Bite. She is a registered dietitian and got her Master’s degree from Texas Woman’s University. I love reading about her daily life with two young daughters.

Using her recipe as inspiration, I made my own version of her quinoa pudding. Originally I thought of making a version with lime zest. As I was looking through the pantry I came across orange flavored cranberries. And as they say, the rest is history.

This is a great alternative to oatmeal in the mornings. It will keep you full from the fiber and protein all morning long!

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Cranberry Orange Quinoa Pudding

Rating: 41

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 1 cup

Cranberry Orange Quinoa Pudding

Ingredients

  • 1 cup dry quinoa
  • 3 cups milk of your choice
  • 1/4 cup sugar
  • 1 tbsp orange zest
  • 1/2 tsp cinnamon
  • 1/2 cup dried cranberries
  • pinch of salt

Instructions

  1. Rinse the dry quinoa in cold water and drain.
  2. In a medium sauce pan, combine 2 cups of milk, sugar, orange zest, cinnamon, dried cranberries and salt over medium heat. Add quinoa and stir everything together.
  3. Bring the mixture to a boil. Reduce the heat to a simmer and cover, stirring occasionally.
  4. After about 15 minutes, stir in the remaining cup of milk.
  5. Cover and let simmer for another 10 minutes until most of the milk is absorbed.
  6. Remove the pan from the heat and let cool.
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The pudding tastes best cold.

I like to drizzle it with almond milk and sprinkle extra cinnamon on top.

Notes:

*I used unsweetened almond milk, but I’ve also had great results with skim milk.

*Use orange flavored cranberries if you can find them.

*If the pudding is too dry when you are ready to eat it, add a splash of milk over the top.

*You can eat the pudding for breakfast as is, or layer it over plain greek yogurt for a tasty parfait. Heck, I even eat it for dessert.

 

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Quinoa Bean Pilaf

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Quinoa is an amazing whole grain that is high in protein, fiber, and many other nutrients .

Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year.

Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas.”

It can be used in any dish that calls for rice, couscous, etc. An advantage of quinoa is that it cooks a lot faster than rice.

My favorite way to eat quinoa is this pilaf. It’s really simple and quick to make. It tastes even better as leftovers because the quinoa absorbs all the flavors from the dressing. It can be eaten hot or cold. If you don’t like certain vegetables feel free to add whatever ones you like. I used pinto beans this time because it’s what I had on hand. Sometimes I like to add feta cheese right before I eat it.

Quinoa Bean Pilaf

*Makes 4 -5 servings

1 cup dry quinoa (rinsed in cold water)

2 cups water

1/2 red bell pepper, diced

1/2 cup broccoli, diced

1/3 cup carrots, diced

1 tomato, diced

1/2 cup cooked beans (your choice)

Lemon Herb Vinaigrette* (recipe follows)

In a medium saucepan, add quinoa, water, and vegetables (except for tomato). Bring to a boil, then simmer and cover until all of the liquid is absorbed (about 10-15 minutes). Once cooked, transfer to another bowl and add tomato and beans. Toss together with lemon herb vinaigrette.

Lemon Herb Vinaigrette

2 lemons, freshly squeezed

1-2 garlics, minced

2 tsp dijon mustard

2 tsp dried herbs of choice

salt & pepper

1/4 cup olive oil

Combine all ingredients in a container with a tight fitting lid and shake vigorously until well combined.

You can find red or yellow quinoa. They taste the same, but I think the red is prettier!