Quinoa Blueberry Pudding
Don't have iShopNCook Recipe & Shopping List app? Tap here for more information and to install.
1 cup dry black quinoa
1 cup soy milk
1/4 cup honey
1 pint blueberries
1 1/2 cups water
1 cup coconut milk
Rinse black quinoa grains through a small sieve to remove bitter tasting residue before cooking.
Cook quinoa on the stove or in a rice cooker with 1 1/2 cups water until tender.
While quinoa cooks, add soy milk and coconut milk to a sauce pan, heating over medium high heat. Add 1/4 cup honey and stir until completely melted.
Bring this milk mixture to a simmer, then add cooked quinoa and stir to combine.
Continue cooking until mixture begins to thicken, stirring constantly over medium high heat, just a few minutes.
Stir in blueberries and remove from heat, transferring to a shallow bowl.
Refrigerate until chilled and thickened, stirring occasionally to cool evenly.