unsalted butter, softened, divided
ground nuts or vanilla cooke crumbs
maple sugar or natural cane sugar
eggs, lightly beaten
milk or soy milk
pure vanilla extract
chopped dried figs
about 10 dried mission figs; soak in warm water if very dry
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.