Chai Quinoa Rice Pudding
1. In medium saucepot, heat 1½ cups soy beverage and quinoa to a boil over medium-high heat; reduce heat to medium-low and cook 10 minutes, stirring occasionally.
2. In medium bowl, whisk egg, honey, vanilla extract, cinnamon and remaining ½ cup soy beverage. Slowly whisk egg mixture into quinoa mixture; cook 5 minutes or until mixture thickens and coats the back of a spoon, stirring constantly. Makes about 3 cups.
3. Divide quinoa mixture into 6 (4-ounce) dessert glasses; cover and refrigerate at least 1 hour before serving. Garnish with blueberries, toasted coconut and/or orange zest, if desired.
- 3 g Fat
- 1 g Saturated Fat
- 31 mg Cholesterol
- 34 mg Sodium
- 21 g Carbohydrates
- 1 g Fiber
- 15 g Sugars
- 14 g Added Sugars
- 5 g Protein
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Nutritional Information
- 3 g Fat
- 1 g Saturated Fat
- 31 mg Cholesterol
- 34 mg Sodium
- 21 g Carbohydrates
- 1 g Fiber
- 15 g Sugars
- 14 g Added Sugars
- 5 g Protein
Directions
1. In medium saucepot, heat 1½ cups soy beverage and quinoa to a boil over medium-high heat; reduce heat to medium-low and cook 10 minutes, stirring occasionally.
2. In medium bowl, whisk egg, honey, vanilla extract, cinnamon and remaining ½ cup soy beverage. Slowly whisk egg mixture into quinoa mixture; cook 5 minutes or until mixture thickens and coats the back of a spoon, stirring constantly. Makes about 3 cups.
3. Divide quinoa mixture into 6 (4-ounce) dessert glasses; cover and refrigerate at least 1 hour before serving. Garnish with blueberries, toasted coconut and/or orange zest, if desired.