Sweet quinoa and coconut morning pudding

Sweet quinoa and coconut morning pudding

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is a deliciously creamy and sustaining morning pudding that will delight children as well as grown ups. Eat it at room temperature on a hot day or enjoy it chilled as a dessert. If you like, substitute almond or coconut milk for the orange juice, and a ripe mango instead of the bananas – and let yourself bask in the flavours of the tropics.

Ingredients

Quantity Ingredient
2 cups orange juice
1/4 cup fresh dates, finely chopped
1/2 teaspoon ground cardamom
1 cup quinoa, well rinsed
3 ripe bananas
1 teaspoon natural vanilla extract
2 tablespoons desiccated coconut

Method

  1. Bring the orange juice to the boil in a saucepan over medium heat, then add the dates, cardamom and quinoa. Cover and simmer for 20 minutes, or until all the liquid has been absorbed. Remove from the heat and leave covered for 5 minutes.
  2. Purée the bananas with the vanilla in a food processor and fold into the cooked quinoa. Spoon the mixture into four 125 ml ramekins and seal with plastic wrap. Place each pudding in a steamer and steam for 5 minutes, then remove and serve warm with coconut.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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