Some of you may remember that I was the culinary intern at Poplar Ridge Farm last summer. Some of my favorite recipes came out of that farmhouse kitchen, when I had an unlimited supply of fresh organic vegetables, and an unlimited number of hours in the day to devote to cooking.
Last week I got a package in the mail – an early birthday present from the wonderful Dorry! She knew I had been on the search for black quinoa, and when she saw it at her Whole Foods, she grabbed a bag for me!
Seeing the black quinoa brought back memories of my farmhouse summer, when I made black forbidden rice pudding during the peak of blueberry season. So I thought I would re-make the old recipe into something new…
Black Quinoa Blueberry Pudding
- 1 cup dry black quinoa
- 1.5 cups water
- 1 cup light coconut milk
- 1 cup soymilk
- 1/4 cup honey or agave nectar
- 1 pint organic blueberries
Instructions: Black quinoa is very similar to red quinoa – a little coarser and nuttier than the traditional variety. I couldn’t get past the beautiful color of the seeds when I opened the bag!
Just like you do with regular quinoa, rinse the grains through a small sieve to remove the bitter residue before cooking. Then add 1.5 cups water and cook until tender, either on the stovetop or in a rice cooker.
Once the quinoa is cooked, it will look colorful and fluffy!
While it cooks, prepare the base for the pudding on the stovetop. Add 1 cup each light coconut milk and soymilk to a sauce pan, and heat over medium high heat. Add 1/4 cup honey or agave nectar and stir until melted.
Bring the milk mixture up to a simmer. Once that is reached, add the cooked quinoa and stir to combine.
Continue to stir over medium high heat for a few minutes, until the mixture begins to thicken.
After a few minutes, mix in the blueberries and remove from the heat.
Transfer to a shallow bowl, and refrigerate for several hours until chilled and thickened. I found that it helps to stir the mixture every 20 minutes or so while cooling, in order to distribute the temperature change throughout the mixture.
Come back in a few hours, dish it up, and enjoy!
I love the chewiness and nuttiness that the quinoa brought to a recipe that is traditionally made with rice.
This pudding would make a great breakfast, snack, or dessert. I like that it isn’t overly sweet, so you can still taste the natural flavors of the blueberries and coconut – a delicious combination.
And with the combination of soymilk and quinoa, this delicious dessert is packed with protein! Healthy dessert with a nutritional boost? Please pass me a spoon.