1. In a large saucepan, bring 3 cups of the milk, plus quinoa to boiling over medium heat, stirring frequently. Reduce heat to low; cover, and simmer over low heat 15 minutes or until quinoa is tender.
2. Meanwhile, in a medium bowl whisk together sugar, honey, eggs and remaining ½ cup milk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Gradually add egg mixture to quinoa, stirring constantly after each addition. Continue to cook over low heat 5 to 7 minutes or until mixture is slightly thickened, stirring constantly.
3. Pour mixture into 6 bowls or glasses, and let cool slightly. Cover with plastic wrap, and refrigerate at least 1 hour or until well chilled. If desired, sprinkle each serving with sliced almonds and raspberries, and serve.
- 3.5 g Fat
- 0.5 g Saturated Fat
- 75 mg Cholesterol
- 110 mg Sodium
- 31 g Carbohydrate
- 6 g Fiber
- 11 g Protein
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Nutritional Information
- 3.5 g Fat
- 0.5 g Saturated Fat
- 75 mg Cholesterol
- 110 mg Sodium
- 31 g Carbohydrate
- 6 g Fiber
- 11 g Protein
Directions
1. In a large saucepan, bring 3 cups of the milk, plus quinoa to boiling over medium heat, stirring frequently. Reduce heat to low; cover, and simmer over low heat 15 minutes or until quinoa is tender.
2. Meanwhile, in a medium bowl whisk together sugar, honey, eggs and remaining ½ cup milk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Gradually add egg mixture to quinoa, stirring constantly after each addition. Continue to cook over low heat 5 to 7 minutes or until mixture is slightly thickened, stirring constantly.
3. Pour mixture into 6 bowls or glasses, and let cool slightly. Cover with plastic wrap, and refrigerate at least 1 hour or until well chilled. If desired, sprinkle each serving with sliced almonds and raspberries, and serve.