Quinoa Pudding with Vanilla-Peach Compote
In testing, we loved this Quinoa Pudding so much that we’ve been playing with variations at home ever since: topped with orange slices or served with berries and yogurt.
By Beatrice Peltre|Jun 25 2013|
Quinoa Pudding with Vanilla-Peach Compote
Photo Credit: Michael PiazzaQuinoa is a nutritional superstar – a grain alternative that has taken the food world by storm. But until Beatrice created this recipe, we never considered using it in a dessert. In testing, we loved this quinoa pudding so much that we’ve been playing with variations at home ever since: topped with orange segments or dried fruit in the winter, even serving it with berries and yogurt for breakfast. It’s as easy to make as oatmeal, but it has a creamy richness that feels indulgent, despite being both low-fat, high-fiber, and gluten-free.
Yield
6 to 8 servings
Total Time
40 minutes minutes
Hands-on Time
15 minutes minutes
For the compote:
Ingredients
4 white or yellow peaches, peeled, pitted, and diced
4 nectarines, peeled, pitted, and diced
1/2 cup granulated sugar
1/2-1 vanilla pod, split open and seeds scraped out (see “Note”)
2 sprigs fresh lemon thyme or thyme
5 leaves lemon balm (optional)
Zest and juice of 1 lime
Instructions
Make the compote: In a 2- to 3-quart pot over medium-high heat, combine the peaches, nectarines, sugar, vanilla seeds and pod, lemon thyme, lemon balm (if using), and lime zest. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 5 to 7 minutes. Remove from the heat and discard the vanilla pod, lemon thyme, and lemon balm. Add the lime juice to taste; then set aside.
Notes
Using real vanilla pods in both the compote and the pudding adds wonderful flavor, but we realize that they’re expensive. To save money, you can divide a single pod between the two, or you can substitute 1 teaspoon of vanilla extract in each. If you don’t happen to have any coconut milk on hand, you can simply substitute regular milk.
For the pudding:
Ingredients
2 cups milk
2 cups unsweetened coconut milk, regular or low-fat (see “Note,” above)
5 cardamom pods
1 vanilla pod, split open and seeds scraped out (see “Note,” above)
1 cinnamon stick
1/4 teaspoon table salt
1 cup white quinoa (the most common variety), rinsed and drained
2 tablespoons granulated sugar
Garnish: 1/4 cup sliced almonds, toasted, and 1 tablespoon unsalted shelled green pistachios, finely chopped
Instructions
Make the pudding: In a 4-quart pot, combine the milk, coconut milk, cardamom pods, vanilla seeds and pod, cinnamon stick, and salt. Bring to a simmer over medium-high heat. Add the quinoa and sugar, and simmer, stirring often, until the quinoa is cooked and most of the liquid is absorbed (the consistency should be creamy), about 30 minutes. Then transfer to a bowl to cool slightly. Discard the cardamom pods, vanilla pod, and cinnamon stick.
Divide the quinoa among serving glasses and top with compote, almonds, and pistachios.
