You can never have too many dessert recipes, so give Quinoa Pudding a try. One serving contains 282 calories, 10g of protein, and 6g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 17 minutes. If you have water, dehydrated coconut, brown sugar, and a few other ingredients on hand, you can make it.
Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice.
Drain well, and place in a large saucepan.
Scrape seeds from vanilla bean; add seeds and bean to quinoa.
Add 1 1/2 cups water, orange rind, salt, cinnamon, and star anise. Bring to boil over high heat. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed.
Stir in milk and sugar; bring to a boil over high heat. Reduce heat to medium-low, and simmer, uncovered, 22 minutes, stirring occasionally. Stir in coconut and raisins; simmer, uncovered, an additional 20 minutes or until mixture is thick and creamy, stirring frequently.
Remove from heat; discard vanilla bean, cinnamon, and star anise. Gradually add 1 cup hot pudding to egg, stirring constantly with a whisk. Return mixture to pan, stirring until well blended.
Garnish each serving with orange rind, if desired.
Note: Substitute 1 1/2 teaspoons vanilla extract for the vanilla bean, if desired.
Add the vanilla extract after cooking the pudding (at the end of step 3).