Quinoa Pudding

Quinoa “rice” Pudding

Ingredients

Serves 8

• 3/4 cup quinoa, rinsed
• 4 cups of Coconut Milk or Almond Milk
• 1/4 cup coconut sugar
• 1/4 cup raw local honey
• 2 large organic eggs
• 1/4 teaspoon ground cardamom
• 1/2 cup golden raisins
• 1/4 cup chopped dried apricots
• Sprinkle the top with cinnamon and coconut!

Directions:

1. In a large saucepan, bring quinoa and 3 cups of coconut milk to a boil; reduce to a
   simmer and cook, stirring occasionally, until tender, 12 to 14 minutes.
2. Meanwhile, in a medium bowl, whisk together agave, honey, eggs, cardamom, and
   remaining 1 cup of coconut milk. Reduce heat to medium-low. Stirring constantly,
   slowly pour egg mixture into quinoa; add raisins and apricots.
3. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon,
   3 to 5 minutes. Pour pudding into a 2-quart dish and let cool slightly. Cover surface
   directly with plastic and refrigerate at least 2 hours and up to 2 days.
4. Top off with some Organic non-dairy whipped cream!