I shared a few bites with the 'rents and it inspired a fruit & nut quinoa pudding that I decided to make on Sunday for our Navrathri guests.
It was a huge hit. In fact, we didn't have any leftovers at the end of the night. I kept getting requests for recipes and gasps in disbelief when I told guests that it was vegan.
The pudding was a healthy take on a traditional South Indian dish called payasam. Payasam is a rice pudding where the rice is cooked in milk that is laced with cardamom and saffron and sweetened with a butt-load of sugar. My version is made with whole grains and has no added sugar.
I was a little nervous serving this on Sunday. I had no idea that at the end of the night, I would be left with only memories of an incredible quinoa pudding. I will definitely be making this again.
Fruit & Nut Quinoa Pudding
Serves...a LOT
3 cups dry quinoa + 6 cups water
3 cups soaked almonds
4-5 cups water
2 tsp cardamom seeds or 4-5 cardamom pods
2 pinches saffron
1 piece cinnamon bark + 1 tsp ground cinnamon
1 tbsp vanilla extract
2 lbs grapes, cut in half
8 ripe bananas, sliced
1/2 cup cashew pieces
1/4 cup raisins (optional)
2 tsp coconut oil
1. In a rice cooker, cook 3 cups dry quinoa in 6 cups of water.
2. Place 3 cups of water in a saucepan with cardamom, saffron and cinnamon bark. Heat until you reach a simmer and then let cool.
3. Place soaked almonds in a blender along with the spiced water and vanilla extract. Blend until smooth adding more water if necessary.
4. Melt coconut oil in a small saucepan over medium heat. Add cashew pieces and toast until golden brown.
5. Combine quinoa with the spiced almond milk, fruits, cashews and raisins. Add more freshly ground cinnamon (about a tsp).
Bam!
It. Was. So. Good.
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