If you’re having trouble conceptualizing Quinoa Pudding, in Jeff’s words, “it’s really just rice pudding, but with a bit more bite and texture.” While flavor-wise quinoa might function in the same category as brown rice, quinoa is actually leagues ahead of it in terms of nutrition. Quinoa is an ancient food with a rich and dynamic history, and despite the fact it looks like a grain, it’s actually a seed that’s related to spinach. This distinction in its ancestry is significant in how much protein it can contribute to a diet- Instead of being made up of starchy carbohydrates like rice, quinoa is full of fiber and protein that contribute a more steady and regulated rate of energy. If you’re tired of feeling sluggish after a holiday meal, think about swapping out your regular rice pudding staple for a quinoa version instead.

Chef Jeff used unsweetened almond milk for this recipe. You might notice that Jeff tends to use a lot of almond milk when cooking (if possible), because he prefers the way that almond milk can be heated without worry about scalding it the same way dairy milk does, but you’ll still want to keep an eye on it so it doesn’t get too hot and scorch your quinoa seeds. When adding your egg, you’ll want to add it slowly and mixing it steadily off the heat, so you don’t wind up accidentally cooking your egg. Just like when making your Cinnamon Spiced Apple Cranberry Sauce, you’re using a method that vaguely resembles a slurry, but unfortunately the consequences of scrambled eggs mixed in with your dessert are far more unsavory than some lumps of arrowroot powder, so no shortcuts please.

You could use another type of quinoa if you have any other on hand, but Jeff opted for our Red Quinoa because it’s a little bit more nutty than white quinoa. Our Quinoa pudding was spiced with some Ceylon Cinnamon Sticks and a Star Anise, but if you’d prefer to have even more flavor distributed throughout our Cake Spice has ground cinnamon and ground star anise, and a couple other goodies like ginger and allspice as well. Our taste testers were pleasantly surprised by how creamy and sweet our Quinoa Pudding turned out. For sweetness Jeff used Light Brown Sugar, some Shredded Coconut Flakes, and half a Madagascar Vanilla Bean- if you wanted a little tartness for contrast you could use dried cranberries instead of raisins. This dish could be enjoyed either warm or cold, and would make a great option if you were thinking about meal prepping during this busy time of year!

Helpful hint: Feel free to substitute coconut milk for almond milk if you prefer the taste or have a nut allergy. You could try substituting the egg it calls for as a thickener with a flax seed substitute instead to make it entirely plant-based.

Makes 4 servings.