Monday, February 18, 2013
Quinoa Banana Pudding for Two
This recipe for some reason stood out to be scaled back. I loved how Corrina tweaked a well loved tapioca recipe to incorporate quinoa. To date, my quinoa experiences have largely involved salads and sides that would have otherwise used rice. The quinoa doesn't have the same gummy, slimy texture that tapioca is often associated with...a huge plus in my book. I hate tapioca. But I do adore rice pudding. The quinoa had a firmer texture and a nuttiness much more akin to some of my favorite rice pudding experiences. An overly ripe banana that had been stashed in our freezer offered an amazing banana flavor; no hint of the cloying artificial banana essence in this pudding! The pudding itself was a tad sweet in the end. But the perfect consistency.
I certainly had no shame liking this dish clean.
adapted from Corrina at Veg Mother
1/4 cup coconut milk
1/4 cup milk
1/3 cup quinoa
1/3 cup sugar
2 tsp cornstarch
pinch of salt
2/3 cup milk
1/4 tsp vanilla
1 over ripe banana, mashed
Whisk the coconut milk and milk together in a small saucepan over medium high heat. Add the quinoa and bring the mixture to a boil. Reduce to a simmer, cover and cook for 15 to 20 minutes, or until most of the liquid is absorbed and the quinoa is tender. Remove the pan from the heat and allow to cool slightly.
In a separate saucepan whisk together the egg, sugar, cornstarch, salt, milk and vanilla. Place over medium high heat and stir constantly, bring the mixture to a gentle boil. Continue to stir as the mixture thickens, about 5-7 minutes. It will start to thicken very rapidly once it comes to a boil, be prepared! Remove from heat. Stir in the mashed banana and quinoa, mixing until well combined.
Ladle the pudding into individual serving dishes. Cover and chill in the fridge until firm...about two hours. Serve with a dollop of cream and sliced banana, if you can hold off for such presentations.