Creamy Quinoa Pudding

recipe published in My Wholefood Wholefood Community Cook Book

serves 2-3

1 cup Quinoa
2 ½ cups Almond milk (homemade recipe for Almond Mylk is in Sandra’s cookbook)
Pinch Sea salt
1 tbsp Tahini (I preferred hulled tahini)
2 tbsp Rice syrup
2 tbsp Kuzu starch
4 tbsp Water
1 tbsp Vanilla, ground
½ tsp Nutmeg, cinnamon or cardamom, ground

• Wash quinoa well, rinse and drain.
• Place quinoa, almond mylk and salt into a medium heavy-based saucepan and bring to the boil
• Cover and simmer for 20 minutes.
• Add tahini and rice syrup. Mix well.
• Dissolve kuzu completely in 4 tbsp of water then add to mix in saucepan, stirring constantly until mixture thickens.
• Add vanilla and spice and remove from heat.
• Serve with added berries or seeds.

QUINOA
Pronounced keen-wa comes from the high plains of the Andes Mountains in South America, where it is known as “the mother grain” for its life giving properties. . It is easy to digest and a great alternative for people with wheat, gluten and corn allergies. It is one of the best sources of vegetable protein in the vegetable kingdom (16mg per 100gms)

As a complete protein, the essential amino acid balance is close to ideal. Quinoa has Vitamin E and B, Calcium, Phosphorous and Iron.