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

Serves 6

Ingredients:

• 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

Directions:

1. 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.
2. Meanwhile, combine flax and water in a small bowl, stirring to combine, and set aside for 5 minutes or until thickened.
3. In a large saucepan over medium heat, whisk together margarine and remaining syrup. Whisk in coconut milk, vanilla, cinnamon, salt, and flax mixture.
4. Stir quinoa into coconut milk mixture. Cook, stirring occasionally, for 5 to 7 minutes.
5. To serve, spoon quinoa into dessert cups and top with warm apricots.

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