Quinoa Pudding with Pecan, Apple and Rhubarb

6 servings

45 minutes

Quinoa pudding with pecans, apple, and rhubarb is a refined dessert that combines nutrition and rich flavor. Quinoa, an ancient grain plant, is known for its high protein content and soft texture. Combined with bananas, almond milk, and fragrant cinnamon, it transforms into a delicate pudding base. Apples and rhubarb caramelized with muscovado add sweet tartness and fruity freshness, while pecans provide nutty depth. This dessert can be served warm or chilled and pairs perfectly with vanilla sauce. It is suitable for gluten-free diets and makes a wonderful ending to a meal, filling the home with cozy aromas of American cuisine.

Energy value per serving

• Calories: 588.9
• Proteins: 12.2g
• Fats: 31.2g
• Carbohydrates: 65g

Ingredients

• Coconut oil: 2 tbsp
• Quinoa: 1 glass
• Almond milk: 2.5 glass
• Bananas: 2 pc
• Maple syrup: 0.3 glass
• Vanilla: 2 tsp
• Flax seeds: 2 tbsp
• Gluten Free Oatmeal: 0.3 glass
• Ground cinnamon: 3 tbsp
• Salt: 0.3 tbsp
• Green apples: 1 pc
• Rhubarb: 3 stem
• Pecan: 1 glass
• Muscovado sugar: 1.5 tbsp

Cooking steps

1. Heat 1/2 tablespoon of coconut oil in a small saucepan.

   Required ingredients:

   • Coconut oil: 2 tablespoons

2. Increase the heat and add rinsed quinoa water and 1 cup of almond milk, bring to a boil and simmer covered for 10 minutes. Remove from heat and let it sit covered.

   Required ingredients:

   • Quinoa: 1 glass
   • Almond milk: 2.5 glasss

3. While the quinoa is cooking

4. Blend 1.5 cups of almond milk and two mashed ripe bananas, maple syrup, and vanilla (it's best to use black seeds, but you can substitute with extract by reducing the amount).

   Required ingredients:

   • Almond milk: 2.5 glasss
   • Bananas: 2 pieces
   • Maple syrup: 0.3 glass
   • Vanilla: 2 teaspoons

5. Mix quinoa flakes (substitute with gluten-free oats if necessary) into the banana-milk mixture, along with ground flaxseeds and cinnamon, and mix well.

   Required ingredients:

   • Gluten Free Oatmeal: 0.3 glass
   • Flax seeds: 2 tablespoons
   • Ground cinnamon: 3 tablespoons

6. Slice the apples into thin petals and the rhubarb into pieces.

   Required ingredients:

   • Green apples: 1 piece
   • Rhubarb: 3 stems

7. Throw onto a hot skillet and sprinkle with sugar

   Required ingredients:

   • Muscovado sugar: 1.5 tablespoon

8. Sauté for about 3-4 minutes, stirring constantly until the apples and rhubarb soften and slightly caramelize. Then remove from heat and divide into two parts approximately 2:1.

9. Mix the quinoa and banana-milk mixture

10. Preheat the oven to 180°C

11. Place 2/3 of the apple-rhubarb mixture evenly in a baking dish or portioned molds.

12. Spread the quinoa-banana-milk mixture on it

13. Evenly spread the remaining apple-rhubarb mixture over the pecan halves.

    Required ingredients:

    • Pecan: 1 glass

14. Bake for 20-30 minutes in a preheated oven at 180°C

15. After that, let it sit for 5-8 minutes before serving, and it can be served with vanilla sauce.