Maple Quinoa Pudding
Vegetarian Times Issue: March 1, 2004 p.26
30 MINUTES OR LESS
Nutritious and delicious, this pudding can work just as well as a breakfast dish as it can for dessert. For breakfast, offer berry muffins with fruit preserves alongside the pudding; for dinner, start with grilled tofu and a tossed green salad.
Directions
- Heat 2 cups of water in a large saucepan over medium heat until boiling, and stir in quinoa. Cover pan, reduce heat to low and cook until quinoa turns translucent, for about 20 minutes.
- Meanwhile, whip together ricotta cheese and tofu until smooth. Stir in maple syrup and vanilla extract. Spoon into large bowl.
- Stir cooked quinoa into cheese mixture until well blended. Stir in chopped fruits, and serve.
ingredient list
SERVES 2
- 1/2 cup uncooked quinoa
- 1 cup nonfat ricotta cheese
- 1 cup silken tofu
- 3 Tbs. pure maple syrup, or to taste
- 1 Tbs. vanilla extract
- 2 oz. dried pineapple, coarsely chopped
- 3 oz. dried apricots or dried papaya, snipped
Nutritional Information
Per SERVING:
| Calories |
200 |
| Protein |
7g |
| Total fat |
1.5g |
| Saturated fat |
g |
| Carbs |
37g |
| Cholesterol |
5mg |
| Sodium |
65mg |
| Fiber |
2g |
| Sugars |
21g |
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