Quinoa Pudding with Strawberries and Pistachios
4 servings
35 minutes
Quinoa pudding with strawberries and pistachios is a delicate and aromatic dessert inspired by European traditions. Quinoa, an ancient grain, gives the dish an unusual texture while coconut milk creates a velvety creamy base. Vanilla and cinnamon fill the dessert with warmth and coziness, while fresh strawberries and crunchy pistachios add vibrant flavor accents. This pudding is perfect for a light breakfast or an elegant dessert, providing a sense of harmony and enjoyment. Chilled overnight, it reveals its flavor nuances, making each spoonful a true delight. Serve it in the morning to enjoy the freshness of fruits and nuts and let this dessert become your favorite morning ritual.
1
Rinse the quinoa well in a colander under cold water.
- Quinoa: 1 glass
2
Cut the vanilla pod in half lengthwise. Carefully scrape out the black vanilla seeds with the sharp tip of a knife.
- Vanilla pod: 1 piece
3
In a pot, combine milk, 1/4 cup of water, sugar, salt, cinnamon, vanilla beans, and the pod. Place over medium heat, stir, and bring to a slight boil. Add quinoa, stir, reduce heat, and cook covered for 30 minutes, stirring occasionally to prevent sticking. Remove from heat, immediately divide into serving dishes, let cool at room temperature, cover with plastic wrap, and refrigerate overnight. Rinse the vanilla pod, dry it, and place it in the sugar container.
- Coconut milk: 3 glasss
- Sugar: 0.3 glass
- Salt: pinch
- Ground cinnamon: 0.2 teaspoon
- Vanilla pod: 1 piece
4
Serve the puddings in the morning with fresh strawberries and lightly crushed pistachios.
- Strawberry: to taste
- Unsalted pistachios: to taste
