You can feel good about diving your spoon into this delicious and healthy vegan dessert. Particularly appealing to vegans following a gluten-free diet, quinoa pudding can be served as a comfort food breakfast, afternoon vegan snack, or as a holiday dinner finale. Use canned apricots when fresh apricots are out of season or substitute another sweet ripe fruit, such as stewed blackberries or cherries.
Quinoa Apricot Pudding
- 1/2 cup pure maple syrup, divided
- 2 (16-ounce) cans apricot halves, drained, diced
- Juice of 1/2 an orange
- 1 tablespoon grated orange zest
- 1/4 teaspoon ground nutmeg
- 2 tablespoons ground flax
- 6 tablespoons water
- 2 tablespoons vegan margarine, softened at room temperature
- 1 cup coconut milk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2-1/4 cups cooked quinoa
- In a medium saucepan over medium-high heat, combine 2 tablespoons maple syrup, apricots, orange juice, zest, and nutmeg. Bring to a low boil then reduce heat to low and simmer, stirring occasionally, for 2 to 3 minutes. Keep warm.
- Meanwhile, combine flax and water in a small bowl, stirring to combine, and set aside for 5 minutes or until thickened.
- In a large saucepan over medium heat, whisk together margarine and remaining syrup. Whisk in coconut milk, vanilla, cinnamon, salt, and flax mixture.
- Stir quinoa into coconut milk mixture. Cook, stirring occasionally, for 5 to 7 minutes.
- To serve, spoon quinoa into dessert cups and top with warm apricots.