This is a lot like rice pudding, but more sophisticated. The quinoa and ricotta make this pudding a great source of protein and nutrients. It’s a nice dessert or even breakfast.
The boys didn’t really love this pudding, they prefer just good old vanilla yogurt. Tony and I both really liked it though. We had some while it was still warm right after I made it. I ended up finishing off the rest of it for breakfast and I have to say it was even more delicious when it was cold. I’m glad the kids didn’t like it much because that meant more for me!
1 cup vanilla yogurt
3 tablespoons maple syrup
2 handfuls of chopped dates (or any dried fruit of your choice)
In a large pot, bring 2 cups of water to a boil over medium heat. Be ready with the lid, then add the quinoa, reduce the heat to low and cover. Allow the quinoa to cook for about 20 minutes until it’s soft and no water is remaining.
In the meantime, whisk together the ricotta and yogurt and maple syrup until smooth. Then stir in the cooked quinoa and fold in the dates. Serve warm or chilled.
-Recipe adapted from Cooking Books blog.