The warm weather has really sparked a flurry of outdoor activity already. It is amazing how invigorated a little sunshine can make you feel. I have been spending a lot of time picnicking and playing with the lovies. It means the world to me that they love nature as much as they do.
We have also been doing a lot of gardening. Aside from my raised bed garden I have also taken on half of a plot of my mother in law’s community garden. I was a bit shocked at how much space this actually turned out to be. I went from wondering if I would have enough room to expanding to a few vegetables I had not originally planned for. That is the great thing about unforeseen opportunities, they give you chances you never knew you wanted to take. 🙂
I know it is only a little garden but it really has lent me a great deal of enjoyment and peace in a beautiful but very fast paced existence right now. The idea of what I can possibly bring to life and use to feed my family and create with is exciting.
*Fingers crossed* I have Campari Tomatoes, Eggplant, Leaf Lettuce, Basil, Green Beans, Sugar Pumpkins, Zucchini, Broccoli, Thai Chiles and Jalapenos that will grow.
Speaking of food, on to the recipe. I have long been curious to try my hand at making a pudding with Quinoa. My first attempt was very well received by the lovies but I found it a little thin. I had used a refrigerated blend of coconut and almond milk and it did not seem to set as I would have liked.
This time I used canned Coconut milk and a bit more cornstarch and it achieved the luxurious and creamy texture I was looking for. To quote my lovie girl “Mami’s Chocolate pudding is my favorite treat.” FYI it beat out Ice Cream for her. 😉 Give this a try and you may just have a new favorite too.
Quinoa Chocolate Pudding
Course: Desserts, Recipes6
servings5
minutes20
minutesIngredients
1/2 cup uncooked Quinoa
1 cup Water
1/2 cup Sugar
1/8 tsp Salt
2 1/2 tbsp Cornstarch
1 tbsp Unsweetened Cocoa
1 Egg
3 Cups Canned Coconut Milk (1 1/2 cans)
Directions
- Place Quinoa and water into a saucepan with a tight cover and bring to a boil over medium heat then reduce to heat to low and allow to cook covered for about 15-20 minutes or until middles are clear and “tails” appear inside.
- In another saucepan whisk Sugar, Cornstarch and Salt and Cocoa. Then whisk in Egg. Add milk and whisk to combine. Add in Cooked Quinoa.
- Heat to med, med-high and stir constantly while bringing to a boil. Allow to boil for about 30 seconds then remove from heat.
- Allow to cool for about 30 minutes uncovered.
- You can eat warm or (as we did) refrigerate and eat chilled.
This looks SO good, Nicole, but I’m allergic to all forms of coconut! I’m pretty sure that coconut milk is thicker than traditional cow’s milk, isn’t it? If so, do you think this recipe would work using heavy whipping cream or regular milk with some extra cornstarch?
Hi Becca!
Aww you poor thing (Coconut is a necessity for me lol). I believe that the Heavy whipping cream and some extra cornstarch may be your best chance to firm it up more. I hope it works out for you so you can enjoy it….keep me posted. 🙂
Yum! I’ve always wanted to try a puddingy thing with quinoa .. hopefully I can have a go at it this weekend, thanks for sharing 🙂
Good luck with your vegie growing! Thanks also for your kind comment on my blog.
Hi Emma!
Thank you so much for stopping by. 🙂 I hope you enjoy the pudding.
Definitely passing this one on to my wife.
As for the gardens, we haven’t even started ours this year. If we make a go of it at all, we’ll probably need to buy sprouted plants so as not to get stuck w a lot of green produce come first frost. 🙁
Hi Chris! I hope the Mrs enjoys this recipe. Good luck on the garden. You can still have a great season if you hit Home Depot soon. 🙂
This sounds great! Just need to buy some coconut milk and I’ll be all set.
It’s funny how much hope is attached to our gardens! We’re growing a bunch of different vegetables and herbs this year- more than ever before- and there’s so much work put in beforehand. The suspense will just add to the enjoyment of eating everything 🙂
Hi Christy!
I hope you enjoy it. I found the coconut milk made it so luxuriously creamy. 🙂 I agree it is funny how “emotional” we can become about our gardens. I took on a lot more this year also and it is so exciting despite the massive work. Good luck on yours! We can have a virtual “Farmer’s Market” with pics later 😉
Hi Elzabeth!
It is a fun spin on a Tapioca and it is actually super easy and really tasty way to get your Quinoa in. Let me know how you like it. 🙂
I’ve never thought about quinoa and pudding, but this looks delicious- printed the recipe, and I can’t wait to make it!