Chai Quinoa Rice Pudding
Prep: 5 minutes plus chilling
Cook: 15 minutes • Serves: 6
3 cup quinoa, rinsed
1 large egg
2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Fresh blueberries, toasted coconut and/or orange zest for garnish (optional)
1.In medium saucepot, heat 1-1/2 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 1/2 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.
Approximate nutritional values per serving:
130 Calories, 3g Fat (1g Saturated), 31mg Cholesterol,
34mg Sodium, 21g Carbohydrates, 1g Fiber, 5g Protein