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.