Similar to rice pudding in both texture and appearance, this comforting quinoa and fig dessert may be served as a treat with whipped or sweet cream; or try it for breakfast, topped with yogurt.
- 3 tablespoons unsalted butter, softened, divided
- 1/4 cup ground nuts or vanilla cooke crumbs
- 1/2 cup maple sugar or natural cane sugar
- 2 large eggs, lightly beaten
- 2 cups milk or soy milk
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch sea salt
- 2 cups cooked quinoa
- 1/2 cup chopped dried figs about 10 dried mission figs; soak in warm water if very dry
- 1/2 cup hazelnuts, toasted, skins rubbed off, finely chopped
- Freshly ground nutmeg
- Preheat oven to 350°. Use 1 tablespoon butter to grease a 1 1/2-quart baking or soufflé dish or eight (1/2-cup) ramekins. Coat buttered surface with ground nuts or cookie crumbs. Set aside.
- Cream remaining 2 tablespoons butter and sugar. Stir in eggs, milk, vanilla, cinnamon and salt until blended. Add quinoa, figs, and hazelnuts. Mix thoroughly.
- Pour pudding mixture into baking dish or ramekins. Grate a little nutmeg over the top. Place in preheated oven and bake for 40-50 minutes or until just barely set.
- Remove from heat and allow to cool for 10 minutes. To serve, spoon pudding from casserole or loosen edges with a knife and invert onto serving plate.