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A sweet and creamy play on rice pudding. It can be eaten for dessert or as a wholesome and hearty breakfast.
Ingredientes
- 2 cups cooked quinoa (cook according to package directions)
- 1 large egg
- 1 cup light coconut milk
- 1 teaspoon vanilla
- ¼ cup light brown sugar
- 1/8 teaspoon salt
- 1 cup chopped dried apricots
- 1/8 teaspoon cinnamon
Direcciones
- Preheat oven to 350°F.
- Whisk together egg, coconut milk, vanilla, sugar, cinnamon and salt in a large bowl until just combined. Stir in quinoa and apricots and pour into a buttered 9-inch square metal baking pan.
- Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 8 servings | |
| Calories 257 | |
| Calories from Fat 80 | 31% |
| Total Fat 9.29g | 12% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 53mg | 2% |
| Potassium 366mg | 10% |
| Total Carbs 36.96g | 10% |
| Dietary Fiber 3.4g | 11% |
| Sugars 8.45g | 6% |
| Protein 7.61g | 12% |
Evaluaciones
06 de Febrero de 2010
This sounds great. I've been wanting to try something using Quinoa and this sounds like the perfect thing to try!
