This creamed quinoa recipe is an alternative pudding, made from one of the ancient grains (but it is officially a seed) found in South America. Quinoa is described as one of the most complete protein foods available. This seed is gluten free and was recognised by the World Health Organisation as an important food source that has the potential to eliminate hunger, poverty and even malnourishment.
It contains all 20 amino acids (thus why it is a special source of a complete protein) and another 10 essential acids that our body needs. One cup of Quinoa contains 5 grams of fibre, 8 grams of protein, large amounts of manganese, magnesium, phosphorus and other minerals including folate, iron, zinc and thiamine and much more.
Quinoa also has a low glycaemic index making you feel fuller for longer as well as maintain a a healthy blood glucose level.
1 cup of cooked quinoa
2 cups of boiling water
1/2 cup of vanilla soy or nut milk
1-2 tablespoon honey
Put quinoa and water into a medium saucepan. Cover and cook until water is absorbed.
Add coconut cream, soymilk or nut milk and honey to the cooked quinoa. Bring to the boil and reduce heat, allowing the mixture to thicken for about 15 minutes.
Cover and chill in the fridge for 7 hours.
- Energy 1114kJ (266 CAL)
- Protein 8g (12%)
- Carbohydrates 37 g (61%)
- Sugars 10g
- Fat 8g (27%)
- Fibre 6g
- Sodium 32 mg
- Calcium 62mg