Whether you want the endurance of an athlete, or just a delicious gluten & dairy free dessert, you'll love this energy packed snack.
This has been my s
ecret weapon when preparing for a bike race or extra long ride, but it's so good even kids love it! Quinoa is a gluten free whole grain that is also a complete protein with all the essential amino acids. Just add blueberries or your favorite fruit loaded with anti-oxidents, and you've got a meal in a dessert. I have enjoyed this for breakfast on race days too.
PUDDING: (serves 4)
2 cup cooked quinoa
1 cup almond milk (* I use unsweetened, vanilla)
1/2 cup coconut milk
1/4 cup brown rice syrup or maple syrup
1-2 tsp fresh lemon juice
1 cup blueberries (fresh or frozen) (can replace with 2 peaches, washed, peeled and chopped, cherries, or mixed berries)
1/2 tsp cinnamon
1 teaspoon vanilla extract
Pinch sea salt
GARNISH:
3 Blueberries
4 mint leaves
Directions:
1. Cook quinoa according to directions below.
2. Place all pudding ingredients in a saucepan. Bring to boil over medium high heat, then reduce to simmer on low for 15 minutes, or until creamy. Adjust flavor and consistency if needed. Spoon into parfait glasses to serve warm or chilled. Serve decorated with fresh fruit & mint leaves.
NOTE: To cook quinoa, bring 1 ½ cups water to boil in a saucepan. Add ¾ cup quinoa and pinch sea salt. Cover and reduce to simmer on low for 5 minutes, then turn burner off and leave covered for 15-20 minutes, until water is absorbed and quinoa is fluffly.
