Quinoa Breakfast Pudding

Quinoa Breakfast Pudding
Serves: 4
Preparation Time: 20 minutes
3/4 cup quinoa
3 cups water
12 dates, pitted
2 cups unsweetened soy, hemp or almond milk
1 teaspoon vanilla
1/8 cup slivered almonds
1/8 cup coarsely ground walnuts
1/2 cup dried currants
1 cup finely chopped baby spinach
1 cup finely chopped kale leaves
1/3 cup Goji berries (optional)
1/8 teaspoon cinnamon

Instructions: Preheat oven to 350º F.

Rinse quinoa and drain through a fine screen strainer.

In a large saucepan, bring quinoa and 3 cups water to a boil. Reduce heat and simmer, uncovered, until grains are translucent and the mixture is the consistency of a thick porridge, about 20 minutes.

In a high-powered blender, blend dates, soy milk, and vanilla. Add this mixture to the cooked quinoa. Stir in the nuts, currants, spinach and kale.

Pour mixture into a lightly oiled 9 inch square baking pan and sprinkle with cinnamon and bake for 30 minutes. Serve warm or cold.


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