QUINOA CON LECHE

Inspired by our grandmothers’ arroz con leche (Mexican rice pudding), this quinoa and almond milk breakfast pudding is fragrant and flavorful: the protein and fiber give you endurance for your day. Make a pot ahead of time and store individual servings for easy breakfasts throughout the week.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan on high heat, bring cinnamon stick in 1 ½ cups (375 mL) water to a boil. Reduce heat to medium and simmer for 10 minutes to produce a “cinnamon tea.” Remove from heat and discard cinnamon stick.

Step 2

Place quinoa in a fine-mesh strainer and rinse under running water until water runs clear. Heat a dry saucepan on medium heat, add quinoa, and gently toast it, stirring, until it dries out, about 5 minutes.

Step 3

Add cinnamon tea, lemon peel, and salt, and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes, until all water is absorbed.

Step 4

Add almond milk, maple syrup, and currants. Raise heat and return to a boil. Reduce heat to low and cook uncovered at a low simmer, stirring frequently, for about 15 minutes, until much of liquid has been absorbed but mixture is still loose. Quinoa will continue to thicken as it sits.

Step 5

Remove from heat. Stir in vanilla and remove lemon peel. Let sit for 15 minutes. Taste and adjust sweetness with more maple syrup, to taste.

Step 6

Serve warm in a small bowls sprinkled with cinnamon or portion into small lidded jars and store in refrigerator for quick weekday breakfasts.