How's the weather where you are? Here in Sydney, it's supposed to be Spring, but it wants to be Summer in the morning and Winter at night. That makes it difficult to decide what type of dessert to have - ice cream or pudding, sorbet or pie? How about both? Or how about a warm quinoa pudding with fresh strawberries? Perfect!
I found this recipe from Cannelle et Vanille that marries my current adulation of quinoa with the lusciousness of new season strawberries. And the quinoa is gently warming on those evenings when the you think, 'No, I won't put away the fluffy slippers just yet...'
Quinoa Pudding with Macerated Strawberries and Pistachios
2 cups whole milk
1/2 cup heavy (thickened) cream
1/2 tsp vanilla extract
1/4 cup sugar
pinch of salt
1 cup quinoa
1 cup strawberries, sliced
1 tblsp sugar
chopped pistachios, to serve
1. Combine the milk, cream, sugar, salt and vanilla in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to medium low and cook for about 30 minutes stirring every few minutes. When done, leave to cool very slightly.
2. Meanwhile, place the strawberries in a bowl and sprinkle with 1 tablespoon of sugar. Toss and let sit at room temperature for about an hour.
3. Spoon the quinoa pudding into glasses or bowls. Top the puddings with the strawberries and chopped pistachios and serve.
Recipe adapted from Cannelle et Vanille
Ingredients, including the versatile quinoa, lush stawberries, fresh cream.
The stawberries are macerated in a spoonful of sugar for an hour. When cooking the quinoa, don't let it boil over (like I did, hence the atrocious state of the saucepan...)
This beautiful dessert could also be served for breakfast, instead of oatmeal.
Whatever the weather, it's warming, sweet and fresh all at the same time.